Description
Here’s a simple twist on classic rice pudding, with a soft custard base and a golden, cloud-like meringue on top. Cozy, creamy, and just sweet enough to feel like a treat.
Ingredients
Scale
- 4 cups milk
- 1/2 cup long grain rice
- 1/2 tsp salt
- 4 egg yolks (room temp)
- 1/3 cup sugar
- 2 Tbsp softened butter
- 1 tsp vanilla extract
- 4 egg whites (room temp)
- 3 Tbsp sugar
Instructions
- Preheat to 350°F/180°C and grease a 9×9-inch baking dish.
- In a big pot, bring the milk to a boil.
- Add the rice and salt, then lower the heat and simmer.
- Stir often until the rice is soft, about 20 minutes.
- In a bowl, mix the egg yolks, ⅓ cup sugar, butter, and vanilla.
- Scoop out 1 cup of the hot rice mixture and stir it into the egg mix to warm it up.
- Pour the egg mix back into the pot with the rice.
- Stir constantly and bring it to a gentle boil until it thickens, just about a minute. Pour everything into your baking dish.
- In a clean bowl, beat the egg whites until they’re fluffy with soft peaks.
- Slowly add 3 tablespoons of sugar and keep beating until stiff peaks form.
- Spread the meringue over the rice, making sure it touches the edges of the dish.
- Bake for 15–20 minutes until the top is lightly golden and set.
Notes
Prepared, tried, and tested by Corlea from SA Tasty Recipes – Saffas Daily Recipes
