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.

　　

Ingredients

serves 8-10

　　1 cup sugar

　　2 tablespoons all-purpose flour

　　1/2 teaspoon salt

　　2 cups milk

　　3 egg yolks

　　2 1/3 cups cooked white rice

　　1/3 cup raisins

　　1/4 cup (1/2 stick) butter

　　2 teaspoons vanilla extract

　　2 teaspoons fresh lemon juice

　　1/4 teaspoon freshly grated nutmeg

　　3 egg whites, at room temperature

　　1/4 teaspoon cream of tartar

　　4 tablespoons sugar

　　

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.

　　Paula Deen's Kitchen Classics