Thursday, 15 June 2017
LEMON RICE PUDDING WITH MERINGUE
1 cup long grain rice
2 cups milk
2 cups water
2 tablespoons thickened cream
1 tablespoon butter
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.