Swedish Rice Pudding - cooking recipe

Ingredients

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

Preparation

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