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.
The Walters
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Ingredients
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
Directions
Preparation:40min ›
Cook:1hour ›
Ready in:1hour40min
- 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.
- 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.
- 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.
- 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.
Sauce
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