Thursday, 15 June 2017


1 cup long grain rice
2 cups milk
2 cups water
2 tablespoons thickened cream
1 tablespoon butter
pinch salt

1 can condensed milk
finely grated rind 2 lemons
juice 1/2 lemon
1 teaspoon vanilla
1 egg, beaten

2 egg whites
1/2 cup caster sugar

in a medium saucepan, place the rice, milk, water, cream, butter and salt.

over medium heat, bring to a boil. reduce heat to simmer and cover.

cook for 20 -25 minutes until liquid is absorbed, stirring occasionally. should have a creamy texture.

remove from heat and stir in the condensed milk, rind, juice and vanilla.

return to heat and cook for 5 minutes.

remove from heat and quickly stir in the egg. stir till well combined.

place in a small ovenproof dish and put aside.

heat oven to 180c

beat the egg whites till frothy.  add the sugar a little at a time and beat until stiff.

spoon meringue over the rice. place in oven and cook until
meringue is just turning brown. about 5 minutes.

remove from oven and serve.

NOTE: can also be browned under the griller or with a  kitchen blow torch.

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