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 ajar. 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.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.