Nutrition Facts

Serving Size 174 g

(Approx. 8 Servings)

Amount Per Serving

Calories	360	Calories From Fat	70

% Daily Value*

Total Fat 8 g	12%

Saturated Fat 4 g	20%

Trans Fat 0.0 g

Cholesterol 155 mg	52%

Sodium 180 mg	8%

Total Carbohydrate 62 g	21%

Dietary Fiber 0 g	0%

Sugars 46 g

Protein	10 g

Vitamin A 6%	•	Iron 10%

Vitamin C 10%	•	Calcium 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Key Lime Pie Rice Pudding Bake

Prep Time

25 minutes

Cook Time

30 minutes

Total Time

55 minutes

Serves

8 People

Ingredients

Recipe makes 8 Servings

6 large eggs, separated into 4 yolks and 6 whites

1/4 Tsp kosher salt

1/2 cup(s) lime juice, plus 2 tsp lime zest

14 Oz sweetened condensed milk

2 1/2 cup(s) H-E-B Long Grain White Rice, fully cooked and cooled

1 Tsp cream of tartar

1 Tsp vanilla extract

3/4 cup(s) granulated sugar

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Instructions

Preheat oven to 330˚F.

In a metal or glass bowl, add egg yolks, salt, and lime zest together and whisk until light or pale in color.

Add lime juice and condensed milk to yolks and whisk together until creamy and light. Add cooled cooked rice and mix thoroughly.

Add egg whites to a stand mixer with whisk attachment along with cream of tartar. Beat together until soft peaks start to form.

While mixer is running, add vanilla and then very slowly add sugar until all sugar is incorporated into meringue.

Once sugar is added, turn up mixer and beat for 1 to 2 more minute or until very stiff peaks form and mixture looks glossy.

Add approximately 1/2 cup of finished meringue to rice custard mix and fold together until well mixed. Reserve remaining meringue for topping.

In a standard 8 inch cake pan, lined with parchment paper, add yolk and rice mixture to bottom of pan and smooth out evenly, gently layer on meringue completely on top of rice custard.

Bake in oven for 20 to 30 minutes or until meringue is nicely browned and eggs are set. Allow to rest and cool at room temp for at least 30 minutes.

Chef's Note: For best results, cover and refrigerate overnight to allow pudding time to set better.