Swedish Rice Pudding

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/4 to 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 2 Land O Lakes Eggs, separated
• 1/2 teaspoon vanilla
• 1 1/2 cups cooked rice
• 2 reserved egg whites
• 1/4 cup sugar

1. Heat oven to 350F.
2. Combine 1/2 cup sugar, cornstarch, nutmeg and salt in bowl.
3. Beat milk, 2 egg yolks and vanilla into sugar mixture with whisk.
4. Stir in rice.
5. Pour into ungreased 1 1/2-quart casserole.
6. Place casserole into 13x9-inch baking pan; place pan on oven rack.
7. Pour hot water into baking pan to 1-inch depth.
8. Bake, stirring occasionally, 80-90 minutes or until pudding is creamy and milk is absorbed.
9. Remove from oven.
10. Increase oven temperature to 400F.
11. Beat 2 egg whites at high speed in bowl, scraping bowl often, until soft peaks form.
12. Gradually add sugar; continue beating until stiff peaks form.
13. Spread meringue over pudding, sealing around edges.
14. Bake 5-8 minutes or until meringue is lightly browned.

sugar, cornstarch, ground nutmeg, salt, milk, eggs, vanilla, rice, egg whites, sugar

Taken from www.landolakes.com/recipe/1843/swedish-rice-pudding (may not work)