CookEat Recipe
Vienna Rosewater Rice Custard with Meringue
Soft milk rice thickened with egg yolks and rosewater, topped with baked sweet egg whites and served chilled.
Method
Steps
Step 1
Heat oven to 180 °C. Simmer rice with milk and salt, stirring frequently, until very soft and thick, about 35–45 minutes.
Step 2
Whisk yolks with sugar. Temper with a little hot rice, stir back into the pot with rosewater and pour into a buttered pudding dish. Beat whites with icing sugar to stiff peaks and spread over the rice.
Step 3
Bake about 15–25 minutes until the rice custard and egg-white topping each reach 74 °C and the top is lightly brown. Cool promptly, refrigerate, and serve cold.
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