Baked vanilla rice custard crowned with a prune-infused meringue.

Rice Pudding with Prune Meringue

3 cups cooked rice
3 cups milk - divided use
3/4 cup granulated sugar - divided use
1/4 teaspoon salt
1 tablespoon butter or margarine
2 large eggs, separated
2 teaspoons vanilla extract - divided use
1/4 teaspoon cream of tartar
1 cup cooked pitted prunes, mashed
1 tablespoon lemon juice

1. Combine rice, 2 1/2 cups milk, 1/2 cup sugar, salt and butter in saucepan. Cook over medium heat about 20 minutes, or until creamy, stirring often. Beat egg yolks; add remaining 1/2 cup milk; stir into rice mixture. Cook 2 minutes, stirring constantly. Remove from heat; add 1 teaspoon vanilla. Turn into buttered, shallow 1 1/2-quart baking dish. Cool to room temperature.
2. Beat egg whites with 1/4 cup sugar and cream of tartar until stiff but not dry. Fold prunes, lemon juice and remaining 1 teaspoon vanilla into egg whites. Spread meringue over pudding.
3. Bake at 350°F (175°F) oven for 12 to 15 minutes, or until peaks of meringue are golden brown.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.