Recipe courtesy of Martha Stewart
1 hr 5 min
10 min
10 servings



Heat oven to 400 degrees F. Butter a shallow 2-quart baking dish. Set aside. In a medium-size heavy-bottom saucepan, combine rice, 3 cups milk, 1/4 cup sugar, and salt. Cook over medium heat, stirring frequently, until thick and creamy, about 30 minutes. In a liquid measuring cup, whisk together the egg yolks, remaining milk, and 1 teaspoon pure vanilla extract. Stir into rice. Add raisins and cinnamon. Cook until raisins are heated through, about 2 minutes. Pour rice mixture into the prepared baking dish. Set aside. In the bowl of an electric mixer, whisk the egg whites until foamy. Increase speed to high, and gradually add the remaining 1/2 cup sugar, cream of tartar, and remaining 1/2 teaspoon of vanilla. Beat until stiff but not dry, 3 to 4 minutes. Using a rubber spatula, spoon meringue on top of the rice, covering entirely. Transfer to the oven, and bake until the meringue is golden brown, about 5 minutes. To store the rice pudding, use plastic wrap on the pudding's surface to prevent a skin from forming.;


Maple Pecan Rice Pudding

Recipe courtesy of Ina Garten

Baked Rice Pudding

Recipe courtesy of Food Network Kitchen

Brownie Pudding

Recipe courtesy of Ina Garten

Arborio Rice Pudding

Recipe courtesy of Tyler Florence

Banana Pudding

Recipe courtesy of Trisha Yearwood

Yorkshire Puddings

Recipe courtesy of The Tomahawk

Chocolate Pudding

Recipe courtesy of Tyler Florence

Sweet Corn Pudding

Recipe courtesy of Nancy Fuller

Sushi Rice

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking