Rice pudding with meringue

Name: Rice pudding with meringue - Augustina O.
Ingredients: 450 g rice; 2 l fresh milk; 3; 4 cloves; 1 cinnamon stick; 50 g palm oil/butter; 5 large eggs (L); 5 g brown powdered sugar; 180 g granulated sugar; 1 tbsp flour (optional); a pinch of salt

Dessert - Rice pudding with meringue by Augustina O. - Recipia

I have made this rice pudding several times, usually when there is leftover milk at the end of the week or when I feel like something simple, not a classic dessert. I saw the recipe from Clementina, and it seemed just to my taste. Rice with milk, baked, with meringue on top – it's exactly what you need when you want something filling, not too sweet, and that can be served warm or cold. Quick info Total time: about 1 hour and 15 minutes Preparation: 20-25 minutes (boiling + preparation) Baking: 40 minutes (30 + 10 minutes) Servings: 8-10 (24 cm round pan) Difficulty: medium Recipe type: baked dessert Ingredients 450 g rice 2 liters fresh milk 3-4 cloves 1 cinnamon stick 50 g palm oil or butter 5 large eggs (size L) 180 g granulated sugar 5 g brown powdered sugar 1 tablespoon flour (optional) A pinch of salt Preparation method 1. Wash the rice well in 4-5 waters. Drain it and put it in a heavy-bottomed pot that doesn’t stick easily. Pour 2 liters of milk over the rice, add the cloves, cinnamon stick, and 100 g of granulated sugar (from the total sugar). Gently mix just enough to evenly distribute the sugar and spices. 2. Place the pot on medium heat and keep an eye on it. Do not stir unless necessary, to avoid breaking the grains or having the milk stick to the bottom. When it starts to boil, let the rice simmer for about 20 minutes until the grains have swelled and absorbed most of the milk. Finally, remove the cinnamon stick and cloves. 3. Turn off the heat. At this point, add the butter or oil (whichever you chose) over the cooked rice and mix. 4. Preheat the oven to 180°C. 5. Separate the eggs. Place the yolks in one bowl and the egg whites in another. 6. Beat the yolks with 80 g of granulated sugar until the mixture increases significantly in volume and becomes light in color (about 4-5 times the initial volume). 7. In a large bowl, beat the egg whites with a pinch of salt until they start to form soft peaks. Then add the remaining granulated sugar (100 g left) in 2-3 batches and continue to whisk until you get a stiff, glossy meringue. 8. Pour the beaten yolks over the cooked rice, mixing gently. If you want to add the flour (not mandatory), you can sprinkle it over the mixture now. 9. Fold half of the egg white foam into the rice mixture with wide movements, so you don’t lose volume. Do not insist too much – just enough to combine. 10. Line a round pan with a diameter of 24 cm (with a removable bottom, if you have one) with baking paper. Pour the mixture into the pan. 11. Place the pan on the middle rack of the preheated oven. Bake the pudding for 30 minutes until it starts to lightly color on top. 12. Remove the pan from the oven. Place the remaining egg white foam on top – you can use a piping bag with a star tip or a spoon, depending on how you want the meringue layer to look. 13. Put the pan back in, set the oven to 130°C, and leave it for another 10 minutes, just to lightly brown the meringue. 14. Let the pudding cool in the pan. It is easier to cut after it has completely cooled, but it never lasts long at room temperature. Why I make the recipe often It’s easy to adapt, works both warm and cold, and doesn’t require complicated ingredients. It can be made with cow’s milk or plant-based milk, and it doesn’t stick if you pay attention to the rice. It’s hearty and keeps well even the next day. Tips and variations Tips If you want to easily remove the spices at the end, put the cloves and cinnamon in a small cheesecloth bag before adding them to the rice. Use a pot with a thick bottom and high sides to prevent the milk from boiling over. For a firmer texture, you can add a tablespoon of flour to the rice mixture. Substitutions Palm oil can be replaced with melted butter. Brown powdered sugar can be omitted or replaced with regular sugar if needed. For milk, plant-based milk (almond, coconut) works too, but the final taste will be different. Variations You can add raisins soaked in rum or vanilla extract in the milk if you want more flavor. The meringue can be made only from egg whites and sugar or combined with a little lemon juice for stability. Serving ideas It’s good warm, straight from the oven, but it cuts better cold. It goes well with a berry sauce or a spoonful of jam. It can be cut into cubes or slices, straight from the pan. Frequently asked questions 1. Do I have to use palm oil? No. You can use melted butter; the result will be just as good. 2. Why shouldn’t I stir the rice too often while it’s boiling? If you stir too often, you risk breaking the grains and making the pudding too sticky. Stir only when necessary, especially at the beginning and end. 3. Can the pudding be made without meringue? Yes, you can skip the meringue step. The result will be a simple pudding, less spectacular in appearance, but still good in taste. 4. Can I make the pudding the night before and keep it in the fridge? Yes, it keeps well in the fridge for up to two days. The flavor intensifies, but the texture becomes firmer when cold. 5. What kind of rice is suitable? A simple round-grain rice or risotto rice works best. Do not use pre-cooked or basmati rice, as it doesn’t absorb the milk properly. Nutritional values Estimate for 1 serving (out of 10): approx. 350 kcal Carbohydrates: 60 g Proteins: 8 g Fats: 7 g The values are approximate and vary depending on the type of milk or fat you use. Sugar and eggs influence the caloric value, and if you add or omit flour, the carbohydrate ratio changes slightly. Storage and reheating The pudding can be stored in the fridge in a covered container for a maximum of 2 days. It keeps its texture well, but the meringue may soften if left too long. You can heat the portions in the microwave, but they won’t be as good as freshly baked. It’s better to eat it cold, like a dessert the next day.

Rice pudding with meringue

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