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INGREDIENTS:
300ml of water
150ml* of Carolina rice
2 pieces of lemon peel
1 pinch of salt
1 cinnamon stick
1/2 tablespoon butter
1L of milk
50g egg yolks (equivalent to 3 medium egg yolks)
125g white sugar
85g egg whites (about 3 egg whites)
50g powdered sugar
1 teaspoon lemon juice
PREPARATION:
Start by mixing the egg yolks with half of the sugar, beating well with a whisk until you get a kind of whitish cream. Set aside.
Heat the milk until it boils, set aside.
Heat the water with the remaining sugar, lemon peel, cinnamon stick and a pinch of salt. When it starts to boil, add the rice and leave it on low heat until it absorbs all the water, stirring occasionally.
Then add the butter, mix and gradually add the milk, always letting the rice absorb it before adding more. When the milk and rice are finished, it should be quite creamy, remove the cinnamon stick and lemon peel.
Add the egg and sugar mixture to the rice, mix well and bring to the boil again.
Put it immediately in oven-safe cups and let cool.
Meanwhile, beat the egg whites until soft peaks form, add the sugar and lemon and beat well.
Transfer the meringue to a piping bag with a fluted nozzle and form tall spirals over the rice pudding.
Bake in a preheated oven at 200ºC until lightly golden, for 5 minutes.
Notes:
* Use the liquid measuring cup to get the rice measurement.
Makes 4 cups.
Recipe in partnership with Nárwen's Cuisine