Trondheim Risengryn Grot-Baked Rice Pudding With Meringue |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is a traditional Norweigian rice pudding with meringue that I make for my church every year for Syttende Mai, I got the recipe from my church. I live in a VERY Scandanavian town! Enjoy! Ingredients:
1 cup long grain rice, cook and drain well (see additional directions beginning at step 15) |
1 quart milk, -reserved |
5 egg yolks (reserve whites for meringue) |
3/4 cup sugar |
1 tablespoon cornstarch |
1/2 teaspoon salt |
1 teaspoon pure vanilla extract |
1/4 teaspoon cinnamon |
1/3 cup raisins |
5 egg whites |
1/4 teaspoon cream of tartar |
10 tablespoons sugar |
Directions:
1. In medium-size heavy saucepan, combine cooked rice, 3 cups milk, sugar, cornstarch (mix with sugar before adding), and salt.
2. cook over medium heat, stirring frequently until thick and creamy. About 30 minutes.
3. In a liquid-measuring cup, whisk together the egg yolks, remaining 1 cup milk, and vanilla.
4. Add some hot rice mixture to the egg-milk mixture to prevent egg lumps/cooking by stirring as you add. Once hot, stir into rice.
5. Add raisins if desired.
6. Cook mixture for another 3 minutes or until creamy and thick.
7. Pour rice mixture into prepared 2 quart baking dish or a 9x13 inch cake pan.
8. Bake 350 degrees for 30 minutes or until knife inserted in center comes out clean.
9. Meringue: In bowl of electric mixer, whisk egg whites until foamy.
10. Increase speed to high and add cream of tarter.
11. Gradually add the sugar, 1 Tbsp at a time.
12. Beat until stiff but not dry, about 3-4 minutes. Peaks should remain when beaters or spatula is held upright.
13. Using CLEAN rubber spatula, spoon meringue on the top of baked rice pudding, covering entirely.
14. Return to oven and bake until meringue is golden brown-approx 8-10 minutes.
15. How to cook Rice.
16. Rinse the rice in a strainer or colaner to get rid of any starch and impurities until water becomes clear.
17. In saucepan, Combine long grain rice and water. For every cup of rice, use 1 1/2 cups of water.
18. Bring rice to a boil, uncovered at medium heat.
19. When rice is boiling, turn heat down to medium low. Place lid on pot, telted to allow steam to escape.
20. After the rice has been cooking for a few minutes, check for holes or craters.
21. When you see these, put the lid on tight and turn heat down to low.
22. Simmer covered rice on low for another 15 minutes.
23. Fluff and serve or use in recipe.
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