Swedish Rice Pudding

• Pudding
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 2 1/2 cups milk
• 2 egg yolks, reserve the whites
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups cooked rice (I use long grain brown rice)
• Meringue
• 2 reserved egg whites
• 1/4 cup sugar

1. Heat the oven to 350 degrees.
2. In a large mixing bowl mix together 1/2 Cup sugar,cornstarch, salt and nutmeg.
3. Using a wire whisk, beat the milk, egg yolks and vanilla into the sugar mixture.
4. Stir in the rice.
5. Pour into ungreased 1 1/2 quart casserole.
6. Set casserole in 9-inch square baking pan.
7. Place in the oven; pour hot water 1- inch deep into 9- inch square baking pan.
8. Bake, stirring occasionally, until pudding is creamy and the milk is absorbed (about 1 1/2 hours).
9. Remove from the oven.
10. Heat oven to 400 degrees.
11. In small mixing bowl beat egg whites at high speed, scraping bowl often, until soft peaks form (1 to 2 minutes).
12. Add the sugar gradually, and continue beating until stiff peaks form (1 to 2 minutes).
13. Spread meringue over pudding, sealing around edges.
14. Bake for 5 to 8 minutes more, or until meringue is lightly browned.

sugar, cornstarch, salt, nutmeg, milk, egg yolks, vanilla, rice, meringue, egg whites, sugar

Taken from www.food.com/recipe/swedish-rice-pudding-115493 (may not work)