Queen of Rice Puddings
- 200 g leftover cooked rice
- 200 ml milk
- 2 egg yolks
- 1 tsp vanilla paste
- 1 tbsp sugar
- A selection of fruits for toppings
- 2 egg whites
- 85 g caster sugar
Grease 5 ramekins and preheat your oven to 180℃.
Start by making the rice pudding. Place the milk and rice in a medium saucepan and bring to just under a simmer and heat for 2-3 minutes until the rice is hot and starting to soften.
Beat the egg yolks, sugar and vanilla together until the sugar is dissolved, slowly pour in the milk and rice to the egg yolk whilst continuously whisking until fully combined. Return to heat and slowly heat whilst stirring until the mixture has thickened to coat the back of a spoon.
Split the rice pudding between individual ramekins and top with different fillings to suit the family. You can go in whatever direction you like, try banana and chocolate, apple and blackberry or pineapple and stem ginger. You can lightly cook the fillings if you like.
Beat the egg whites until stiff before gradually adding the sugar whilst beating until the sugar is dissolved and the meringue has formed stiff, glossy peaks.
Pile the meringue into pillowy mounds on top of the rice pudding and fruit. Bake in the oven for 10 minutes until the meringue is browned. Serve hot with cream, if you like.