Creamed rice pudding with apples and meringue

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

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.

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.

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

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).

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

Top tips Stir the rice occasionally to help prevent sticking.

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

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