Meringue Rice Pudding is a modern British recipe for a classic dessert made from rice boiled in an egg custard that's baked in a dish spread with apricot jam and topped with egg white meringue before being baked. The full recipe is presented here and I hope you enjoy this classic British version of: Meringue Rice Pudding.
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Meringue Rice Pudding: A British recipe for a dessert made from rice boiled in an egg custard that's baked in a dish spread with apricot jam and topped with egg white meringue before being baked.
Combine the rice, milk and sugar in a saucepan. Bring to a boil, cover and reduce to a gentle simmer.
Cook the rice gently for 12 minutes or until the rice is tender and most of the milk has been absorbed. Take off the heat and set aside, covered, until all of the milk has been absorbed.
At this point stir in the egg yolks. Spread the warmed jam over the base of a greased 1.5l ovenproof dish. Pour in the rice mixture.
Add the egg whites to a clean and dry bowl and whisk until stiff peaks form. Add the 1 tbsp sugar gradually, beating to combine. Spread the meringue mixture over the rice pudding then transfer to an oven pre-heated to 180°C and bake for 10 minutes or until the meringue has set and has browned slightly.
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