Baked Rice Pudding with Almond Meringue Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter milk
- 200 g rice puddin
- 1 organic lemon (s), grated zest it
- 700 g plum (s)
- 10 tablespoon sugar
- 1 tablespoon rum, brown
- 1 cinnamon stick (s)
- 2 egg (s)
- 3 tablespoon almond flakes
Print Recipe
Pin Recipe Instructions
- Remove 2 tablespoons of milk and set aside.
- Bring the rest of the milk with the lemon zest to the boil and stir in the rice. Let it swell over a low heat for about 30 minutes.
- In the meantime, wash and stone the plums. Bring the fruits to the boil with 1 tablespoon of sugar, the rum, the cinnamon stick and 125 ml of water and cook for about 5 minutes.
- Separate the eggs. Beat the egg whites with 3 tablespoons of sugar until stiff.
- Whisk the egg yolks with 2 tablespoons of milk and 5 tablespoons of sugar and fold into the rice with half of the egg whites.
- Preheat the oven to 200 ° C.
- Drain the plums. Layer the rice pudding first, then the drained plums in the baking dish. Spray or spread the rest of the egg whites, sprinkle the almonds on top and bake the rice pudding for 10 minutes.
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