45 ml (3 level tbsps) short grain rice
1 pt (568 ml) milk
juice and thinly peeled rind of 1 lemon
1 - 2 eggs, separated
1/3 cup (65 g) sugar
jam
1 pt (568 ml) milk
juice and thinly peeled rind of 1 lemon
1 - 2 eggs, separated
1/3 cup (65 g) sugar
jam
method
1. Wash the rice and put it into a thick-based or double saucepan with the milk and lemon rind.
2. Cook gently for about 45 minutes, or up to 2 hours in a double pan, until the rice is soft and creamy.
3. Remove the lemon rind and stir in the juice; cool the mixture slightly and beat in the egg yolks and 30 ml (2 level tbsps) sugar.
4. Put a layer of jam on the bottom of a pie dish and pour on the rice.
5. Whisk the egg whites very stiffly, whisk in half the remaining sugar and fold in the rest.
6. Pile the meringue on the pudding and bake in the oven at 180°C (350°F) mark 4 for about 15 minutes, until the meringue top is lightly browned.
2. Cook gently for about 45 minutes, or up to 2 hours in a double pan, until the rice is soft and creamy.
3. Remove the lemon rind and stir in the juice; cool the mixture slightly and beat in the egg yolks and 30 ml (2 level tbsps) sugar.
4. Put a layer of jam on the bottom of a pie dish and pour on the rice.
5. Whisk the egg whites very stiffly, whisk in half the remaining sugar and fold in the rest.
6. Pile the meringue on the pudding and bake in the oven at 180°C (350°F) mark 4 for about 15 minutes, until the meringue top is lightly browned.
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