Meringue Topped Lemon Rice Pudding - cooking recipe

Ingredients

1/2 cup short-grain rice
2 1/2 cups milk
2 large egg yolks
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
2 large egg whites
2 tablespoons sugar

Preparation

Wash rice and put in top of double-boiler with milk and cook over hot water until tender.
Beat yolks and add to rice with the 1/2 cup sugar, lemon juice, rind and salt.
Continue cooking stirring occasionally until thick.
Turn into a baking dish.
Beat egg whites with the 2 Tbsp sugar until stiff and glossy.
Cover over the rice mixture in baking dish.
Bake in a moderate oven, 350\u00b0F/180\u00b0C, until meringue is golden.