Blueberry Meringue Rice Custard

Description
Makes 8 servings.

Ingredients

 * 3 cups cooked rice
 * 3 cups milk, divided
 * 1 cup Sugar, divided
 * 1 tablespoon butter or margarine
 * 3/4 teaspoon salt, divided
 * 4 eggs, separated
 * 2 teaspoons vanilla extract, divided
 * 1 21-ounce can blueberry pie filling
 * 1 tablespoon lemon juice

Directions

 * 1) Combine rice, 2-1/2 cups milk, 1/2 cup Sugar, butter and 1/2 teaspoon salt in medium saucepan.
 * 2) Cook over medium heat until thickened, 20 to 25 minutes, stirring frequently.
 * 3) Beat egg yolks and remaining 1/2 cup milk. Stir into rice and cook 2 minutes longer, stirring constantly.
 * 4) Add 1 teaspoon vanilla. Turn into buttered 12x8x2-inch baking dish.
 * 5) Combine blueberry filling and lemon juice.
 * 6) Spread over rice mixture. Bake at 350 degrees for 20 minutes, or until heated through. Remove from oven.
 * 7) Beat egg whites until frothy. Add remaining 1/2 cup Sugar, salt and vanilla.
 * 8) Beat until stiff but not dry. Spread over hot filling, sealing meringue to edges.
 * 9) Return to oven and bake 12 to 15 minutes, or until peaks of meringue are golden brown.
 * 10) Cool. Refrigerate until chilled, about 3 hours.