My friend Damon Fowler, chef and author, taught me the importance of using freshly grated nutmeg. The difference is remarkable, so please don’t substitute ground nutmeg from a jar. Grate the nutmeg on the fine side of your grater, being careful that you don’t include a little knuckle! Fresh nutmeg can be found right next to the ground nutmeg in your local supermarket.
Recipe information
Yield
serves 8-10
Ingredients
1
2
1
2
3
2
1
1
2
2
1
3
1
4
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 350 degrees. In a saucepan, mix the sugar, flour, and salt. Slowly stir in the milk. Cook over medium-low heat, stirring constantly, until thickened. Beat the egg yolks lightly, then stir in about 1/2 cup of the hot custard to temper the eggs. Add the egg mixture to the custard and cook for 2 minutes longer, stirring constantly.
Step 2
Remove from the heat and stir in the rice, raisins, butter, vanilla, lemon juice, and nutmeg. Pour into a greased 1 1/2-quart casserole and bake for 20 to 25 minutes. Five minutes before the pudding is done, make the meringue: Beat the egg whites and cream of tartar in a deep, narrow bowl until the egg whites form soft peaks. Add 1 tablespoon of sugar at a time, beating well after each addition.
Step 3
Remove the pudding from the oven and top with the meringue, swirling it into peaks. Bake for 12 to 15 minutes longer, or until browned.