75 g Carolina or similar rice
750 ml milk
a pinch of salt
1 bay leaf
3 1/2 tbsp (40 g) granulated sugar
2 tbsp (25 g) butter
2 eggs
butter for greasing
1/4 cup (50 g) 2 oz caster sugar (superfine granulated) caster
sugar for dredging
750 ml milk
a pinch of salt
1 bay leaf
3 1/2 tbsp (40 g) granulated sugar
2 tbsp (25 g) butter
2 eggs
butter for greasing
1/4 cup (50 g) 2 oz caster sugar (superfine granulated) caster
sugar for dredging
method
1. Wash the rice and simmer it in the milk with the salt and bay leaf for about 1 hour, until the rice is tender.
2. Remove the bay leaf.
3. Add the granulated sugar and butter. Cool slightly.
4. Separate the eggs and stir the yolks into the rice.
5. Pour into a buttered 1.5 litre pie dish.
6. Whisk the egg' whites until stiff, and fold in the caster sugar in spoonfuls.
7. Pile on top of the rice, dredge with a little extra caster sugar and bake in a very cool oven at 140°C, Gas 1, until the meringue is crisp and golden-brown.
2. Remove the bay leaf.
3. Add the granulated sugar and butter. Cool slightly.
4. Separate the eggs and stir the yolks into the rice.
5. Pour into a buttered 1.5 litre pie dish.
6. Whisk the egg' whites until stiff, and fold in the caster sugar in spoonfuls.
7. Pile on top of the rice, dredge with a little extra caster sugar and bake in a very cool oven at 140°C, Gas 1, until the meringue is crisp and golden-brown.
serving amount
serves 6
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