There are a few recipes kicking about which make rice pudding even more awesome by combining it with other recipes to make a super pudding! (See Dan Lepard’s Rice Pudding Lemon Meringue Tart or Nigel Slater’s Rice Pudding Icecream). Here’s my take – a frightfully simple mash up of a Queen of Puddings. The light, fluffy meringue lifts the typically rich and stodgy rice.
You could make this a triple whammy Queen Melba of Rice Puddings by adding some peaches at the bottom of the pot. We used cheat pots of ready-made rice pudding as they were going spare in the fridge, but if you’re a purist you might like to make your own- dairy free if you prefer!
Serves 4 (easily scaled up or down)
- 2 large egg whites (approx 65g) (I use 2 chicks pasteurised eggs whites)
- 115g caster sugar
- 4 rice pudding pots (or 2 cans of ready made rice pudding)
- Raspberry Jam
- Preheat oven to 160°c. Place 1 tbsp of jam into each of 4 ramekins, and top with the contents of the rice pudding pots.
- Put the egg whites into a large clean and perfectly dry mixing bowl. Whisk with an electric whisk until the whites form stiff peaks.
- Add the caster sugar a little at a time, whisking between each addition until you have a glossy, stiff meringue mixture.
- Put the meringue into a piping bag and pipe (or spoon) to cover each of the ramekins.
- Put the ramekins in the oven, and bake for approximately 20 minutes, until the meringue is golden and crisp on top.