Ingredients Jump to Instructions ↓

  1. 1 litre milk

  2. cup caster sugar

  3. 1 vanilla bean, halved, lengthways, seeds scraped

  4. cup white short-grain rice

  5. cup water

  6. 1 tablespoon caster sugar

  7. 2 apples, peeled, cored and cut into quarters

  8. Meringue

  9. 2 egg-whites

  10. 1/3 cup caster sugar

  11. teaspoon vinegar or lemon juice

Instructions Jump to Ingredients ↑

  1. Place 4 x 1-cup ramekins on a baking tray.

  2. In a medium saucepan, combine milk, sugar, vanilla bean and seeds. Bring to the boil. Gradually stir in rice and reduce heat. Cook, covered, for 40-45 minutes, until tender, stirring occasionally.

  3. Meanwhile, preheat oven to hot, 200C. In a medium pan, combine water and sugar. Stir over low heat until sugar dissolves. Add apples. Simmer, covered for 5-10 minutes until apples are tender. Drain.

  4. Arrange apples over base of ramekins. Cover each with an even amount of creamed rice.

  5. Meringue. In a small bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually add sugar, beating well between additions, until thick and glossy. Beat in vinegar (or juice).

  6. Spread meringue evenly over creamed rice. Bake for 4-5 minutes until golden. Serve warm.

  7. Top tips Stir the rice occasionally to help prevent sticking.

  8. Use a clean, dry bowl and beaters to beat egg-whites to achieve a good foam.

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