Rice pudding with meringue

Rice pudding with meringue – a comforting delicacy

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Servings: 8

Enjoy an extraordinary culinary journey with this rice pudding with meringue recipe! A perfect combination of the creamy texture of rice and fluffy meringue, this dessert blends childhood nostalgia with modern sophistication. Whether served at a festive meal or as a treat after a tiring day, this pudding is sure to win everyone’s hearts.

A brief history of rice pudding

Rice pudding is a classic dessert that has been enjoyed for generations. Its origins are lost in the mists of time, but it is clear that rice has been used in the preparation of sweets across various cultures. This recipe has evolved over the years, with each region contributing its unique touch. Today, rice pudding is appreciated not only for its taste but also for its versatility – it can be made with various ingredients and spices, adapting to everyone’s preferences.

Necessary ingredients

- 450 g rice (ideally use risotto rice, which has a higher starch content)
- 2 l fresh milk (whole milk will provide a creamier pudding)
- 3-4 cloves
- 1 cinnamon stick (or 1 teaspoon ground cinnamon)
- 50 g palm oil or butter (preferably butter for a richer taste)
- 5 large eggs (size L)
- 180 g granulated sugar
- 5 g brown powdered sugar (for a hint of caramel flavor)
- 1 tablespoon flour (optional, for a firmer texture)
- a pinch of salt

Step-by-step preparation technique

1. Preparing the rice: Start by washing the rice in 4-5 waters to remove excess starch. This will prevent the rice from becoming sticky. After washing, drain it well. Then, in a thick, non-stick pot, add the rice, milk, cloves, cinnamon stick, brown sugar, and mix well.

2. Boiling the rice: Place the pot over medium heat. Keep an eye on the rice, stirring only when absolutely necessary. Once the milk starts to boil, reduce the heat and let the rice simmer for 20 minutes, until the rice grains become plump and soft.

3. Adding the ingredients: Turn off the heat, remove the cloves and cinnamon stick from the rice mixture. Add the oil or butter and mix well until everything is homogenized.

4. Preparing the meringue: Preheat the oven to 180°C. Separate the egg whites from the yolks. Beat the yolks with 80 g of granulated sugar until their volume increases significantly (about 4-5 times) and you achieve a light-colored foam.

5. Whipping the egg whites: In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar (100 g), continuing to beat until you achieve a dense, shiny, and stiff meringue.

6. Combining the ingredients: Carefully incorporate the yolks into the cooked rice, mixing gently. Then, add half of the whipped egg whites, using a spatula and being careful not to lose volume.

7. Baking: Pour the mixture into a springform pan lined with parchment paper (24 cm diameter). Place the pan in the oven on the middle rack and bake for 30 minutes, or until the surface becomes lightly browned.

8. Adding the meringue: After 30 minutes, remove the pan from the oven and place the remaining egg whites on top, using a star-shaped piping bag for an elegant look.

9. Finalizing the baking: Return the pan to the oven, reduce the temperature to 130°C, and bake for another 10 minutes, until the meringue becomes slightly golden.

10. Cooling and serving: Remove the pudding from the oven and let it cool completely. You can cut it into squares and serve it plain or with a berry sauce, caramel, or vanilla ice cream for an irresistible contrast.

Practical tips

- Choose the right rice: Round-grain rice or risotto rice is ideal for this recipe, as it will absorb the milk, creating a creamy texture.
- For added flavor: You can add a bit of vanilla or orange essence during the rice preparation.
- Vegan option: You can substitute the milk with almond or coconut milk and the butter with coconut oil for a vegan version.
- Meringue maintenance: Ensure that the bowl and utensils used for whipping the egg whites are completely clean and dry to achieve perfect meringue.

Nutritional benefits

This rice pudding is an excellent source of complex carbohydrates due to the rice, providing long-lasting energy. The milk adds quality protein, calcium, and essential vitamins, while the eggs are a good source of protein and nutrients. Although it is a dessert, it can be enjoyed in moderation due to its natural ingredients.

Frequently asked questions

- Can I use instant rice? It is not recommended, as instant rice will not provide the same creamy texture and will not absorb milk in the same way.
- How can I improve the appearance of the pudding? You can sprinkle a little cinnamon or cocoa on top before serving, or add fresh fruit for a colorful look.
- How long can it be stored? The pudding keeps well in the refrigerator for 3-4 days, and the flavor intensifies as it sits.

The simple steps and accessible ingredients make this recipe an ideal choice for any occasion. Don’t forget to share this delicacy with your loved ones! With each serving, you will bring joy and warmth to the hearts of those who savor it. Enjoy your meal!