Rice Meringue

    1 hour 40 minutes

    A moulded rice pudding covered in mouth watering meringue then baked to golden brown. Served drizzled with a nutmeg custard sauce. This dessert is scrumptious.

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    Serves: 4 

    • 250g whole rice
    • 2 cups (500ml) milk
    • pinch of salt, to taste
    • 2 tablespoons sugar
    • 2 eggs, separated
    • 1 tablespoon caster sugar
    • Sauce
    • 1 cup milk, boiling
    • 1 dessertspoon sugar
    • nutmeg, to taste

    Preparation:40min  ›  Cook:1hour  ›  Ready in:1hour40min 

    1. Wash rice and cover with cold water. Bring to a boil. Pour off the water then add milk. Simmer gently until rice absorbs the milk then remove from heat. Add salt and sugar.
    2. Press into a wet pudding basin and leave for a few minutes. Turnout onto a lined baking sheet without breaking. Gently cover with a good coating of jam. Preheat oven to 170 degrees C.
    3. Beat the egg whites into a soft froth. Gradually beat in the caster sugar. Carefully spread this all over the jam, smoothing carefully. Bake in the oven until meringue becomes crisp and pale yellow.
    4. Sauce

    5. Beat the egg yolks. Pour in a cup of boiling milk. Add sugar and a grate of nutmeg. Simmer until slightly thick then serve over rice meringue.

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