For best results and a more creamy texture and flavor, try preparing with Carolina®, Water Maid®, or River® Medium Grain Rice.

Prepare rice according to package directions.

In a medium saucepan combine cooked rice and milk and bring to a boil. Reduce heat and simmer, stirring occasionally until rice is thick and creamy, about 20 minutes.

Lightly beat egg yolks. Add a little of the hot rice mixture to the beaten yolks, then add back to the saucepan, stirring briskly. Stir in ½ cup sugar, lemon juice and zest. Continue to cook over low heat, about 2 minutes. Place pudding in dessert cups and cool.

Beat egg whites until soft peaks form. Add 2 tablespoons sugar and beat until stiff and glossy. Spread meringue over pudding. Brown meringue tops with torch or under hot broiler.