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Blueberry Meringue Rice Custard

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Makes 8 servings.



Ingredients Needed For Blueberry Meringue Rice Custard
* 3 cups cooked rice
* 3 cups milk, divided
* 1 cup Sugar, divided
* 1 tablespoon butter or margarine
* 3/4 teaspoon salt, divided
* 4 eggs, separated
* 2 teaspoons vanilla extract, divided
* 1 21-ounce can blueberry pie filling
* 1 tablespoon lemon juice


Directions To Prepare Blueberry Meringue Rice Custard
#Combine rice, 2-1/2 cups milk, 1/2 cup Sugar, butter and 1/2 teaspoon salt in medium saucepan.
#Cook over medium heat until thickened, 20 to 25 minutes, stirring frequently.
#Beat egg yolks and remaining 1/2 cup milk. Stir into rice and cook 2 minutes longer, stirring constantly.
#Add 1 teaspoon vanilla. Turn into buttered 12x8x2-inch baking dish.
#Combine blueberry filling and lemon juice.
#Spread over rice mixture. Bake at 350 degrees for 20 minutes, or until heated through. Remove from oven.
#Beat egg whites until frothy. Add remaining 1/2 cup Sugar, salt and vanilla.
#Beat until stiff but not dry. Spread over hot filling, sealing meringue to edges.
#Return to oven and bake 12 to 15 minutes, or until peaks of meringue are golden brown.
#Cool. Refrigerate until chilled, about 3 hours.



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Tuesday, June 27, 2017, 1:50 am


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