[Southern Belle 2067]

Favorite Old-Time Rice Pudding

1-1/2 cups water
1/3 cup long grain rice uncooked
3 egg yolks
1 cup sugar or 1/2 cup orange blossom honey ( the honey is the best)
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 (13-oz.) can evaporated milk, do not use regular milk
1/4 tsp. salt
2 Tbsp. butter, softened
1/2 cup dark raisins
1/2 tsp. ground nutmeg
2 tsp. plum or blackberry jelly.

Preheat oven to 350*F

Bring to a rolling boil and add 1/3 cup rice and cover and reduce heat to low and cook until all water is absorbed or until rice is tender. In a large bowl beat egg yolks, blend in sugar, vanilla, milk, salt softened butter, raisins, nutmeg and cooked rice. Pour into an oblong 1-1/2 quart casserole dish. Bake for about 45 to 50 minutes or until firm. A knife inserted in the center should come out clean. Cool on a wire rack. Spread lightly with dabs of jelly and cover with meringue.

Preheat oven to 300*F.

MERINGUE

3 egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar
1 tsp. pure vanilla.

In a narrow deep bowl beat egg whites and cream of tartar at high speed of elect. mixer until stiff. Beat in sugar 1/2 tsp. at a time until meringue holds it shape well. Add vanilla.

Pile meringue lightly on top of pudding and spread lightly, covering entire top.

Bake for 15 to 20 minutes until lightly browned. Refrigerate after it has become fully cold.

This has been our family for a very long time, it was my fathers mothers recipe and her grand mother gave it to her when she first married.