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MERINGUE-TOPPED PINEAPPLE RICE PUDDING

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Makes 8 servings.



Ingredients Needed For MERINGUE-TOPPED PINEAPPLE RICE PUDDING
* 3 cups cooked rice
* 4 cups milk, divided
* 3/4 cup Sugar, divided
* 1/4 teaspoon salt
* 4 eggs, separated
* 1 1/2 teaspoons vanilla extract, divided
* 1 20-ounce can pineapple chunks, drained and quartered
* 1/4 teaspoon cream of tartar
* red currant jelly


Directions To Prepare MERINGUE-TOPPED PINEAPPLE RICE PUDDING
#Combine rice, 3 cups milk, 1/4 cup Sugar and salt.
#Cook over medium heat until thick and creamy, about 30 minutes, stirring frequently.
#Beat egg yolks; add remaining 1 cup milk and 1 teaspoon vanilla.
#Stir into rice mixture. Cook about 2 minutes.
#Remove from heat; stir in pineapple. Pour into buttered shallow 2-quart baking dish.
#Beat egg whites until foamy; gradually add 1/2 cup Sugar, cream of tartar and remaining 1/2 teaspoon vanilla.
#Beat until stiff but not dry. Swirl lightly on pudding.
#Bake at 400 degrees about 5 minutes.
#Top with dollops of red currant jelly. Serve warm or cold.




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Tuesday, June 27, 2017, 12:11 am


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