CookEat Recipe
Polish Meringue-Topped Rice Pudding
Baked rice-and-raisin custard crowned with lightly browned vanilla meringue.
Method
Steps
Step 1
Heat milk, already cooked rice, raisins and currants together for ten minutes. Add lemon zest and nutmeg. Beat yolks with sugar and temper with some warm rice milk.
Step 2
Pour into buttered shallow pudding dish and bake at 175 °C until custard centre reaches 74 °C and is lightly set.
Step 3
Beat whites with icing sugar and vanilla to a firm foam. Spread over hot pudding and return to hot oven until lightly browned and topping reaches 74 °C; cool briefly and serve with optional lemon sauce.
Cooked it? Rate it.
Cooked 0 times