The Family Tree Of Food

While digging through my endless collection of recipes from relatives spanning generations. I came across a recipe that belonged to my great grandmother Mama Rose that was passed down to my grandmother Caroline (Meema) and now it lovingly rests in my possession (granddaughter Julie). All these recipes over time become the family tree of food, a glorious tree whose roots are deeply planted with the love and memories of all the people who loved and fed us throughout the years.
This particular recipe is one I know that I will be sharing and passing along to those that I love and cherish. This recipe is a combination of two desserts that are loved by many; comforting rice pudding and lemon meringue pie. Without giving up its homey nature this dessert can rise to the stature of being elegant, worthy of serving at any type of gathering.

Lemon Rice Pudding with Meringue Topping

1 cup of cold cooked white rice
1 pint of cold milk (16 ounces)
3 eggs, separated
Grated rind of 1 lemon
1 1/2 to 2 tbsp. butter
2 cups of sugar
Juice of 1 lemon

Combine rice and milk and 1/2 cup of sugar; add egg yolks, lemon rind and butter. Mix well pour into 9" by 13" bake dish and Bake at 350 degrees for 1-1/2 hours.
Beat egg whites until stiff; add remaining 1 and 1/2 cups of sugar along with the juice of one lemon half way into beating. Spread meringue onto cooled pudding and bake at 350 degrees for 10 -15 minutes, just until meringue is browned.