by amanda
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amanda's Notes:
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3/4 cups
jasmine or other long-grain white rice
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1 quart
whole milk
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1
cinnamon stick
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3 tablespoons
raw sugar
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1/4 teaspoon
salt
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1/4 teaspoon
almond extract
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2 tablespoons
grated lemon zest
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3
egg whites
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1/3 cup
sugar
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2 1/2 tablespoons
lemon juice
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Combine the rice, milk, cinnamon, sugar and salt in a medium saucepan. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the rice is just tender (but not at all mushy), about 12 minutes. Remove from the heat and stir in the almond extract and lemon zest. Pour into an 8 x 8 inch baking dish.
Ask the hotline about this step!Using a mixer fitted with a whisk, beat the egg whites with a pinch of salt until they hold soft peaks. Slowly add the sugar and whisk until the whites form firm peaks. Sprinkle in the lemon juice a little at a time and continue beating until the peaks are firm and glossy.
Ask the hotline about this step!Heat the broiler. Spread the meringue on top of the rice pudding, using a spatula to nudge it to the edge of the baking dish. Place under the broiler to toast the meringue, about 1 minute. Don't take your eyes off of it -- it burns quickly!
Ask the hotline about this step!Someone like me needs all but a gentle push with a bird feather to try something so mesmerizing. I applaud your choice! Very professional lay out and clean, crisp and enticing!
Atta Girl! That is why you got my vote!
pt
I have to admit, I am not usually a fan of meringue. That said I am loving the idea of the texture play here. The smooth, creamy rice with the crunchy topping. Can I combine both recipes as my favs? This is tough to judge. Can we put Merrills brown butter rice pudding under this meringue??
I'll fess up too. Both are great recipes, but the meringue was the tie-breaker for me.
May be unfair but the meringue is the sole reason this version got my vote.
I have to vote for this one. It looks beautiful, I bet also taste great too.
I'm a sucker for all things caramel, but I think you swayed me with this gorgeous meringue topping. I like Janneke's idea, especially since I prefer my rice puddings a touch firmer. Happy New Year indeed!
Happy New Year! Could you make this one up front, keep it in the fridge and just before you serve it, slide it in the oven for a bit with the meringue topping? I don't know if the cold pudding with warm meringue is a nice mix or maybe you should let it come to room temperature first?.
You could definitely chill it and do the meringue just before serving.
Oh my, I love meringue anything. (And caramel!) I don't know which to choose.
How about 1/2 vote each, it's difficult to choose, bothe absolutely brilliant. Happy new Year.
So hard to choose between the two of you! I am the champion burner of meringues to boot...Happy New Year!
Yum. I don't know how we are going to decide between your rice pudding and Merrill's. Both are going on my "must try" list!
This sounds quite delicious and I love hearing about old recipes like Huntington pudding. Thanks Amanda!
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
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Bustling about -- felt strange not to be cooking with Merrill.
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Mirror, mirror on the wall, who's the fairest egg of all?
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I love how the light reflected on the stream of milk.
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And then how this stream of milk twisted like licorice. But back to the recipe... here, I poured milk into the rice, raw sugar, lemon zest and cinnamon.
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As the mixture heats, it begins foaming on the edge.
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My cheat sheet.
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The rice was almost done -- as you can see the mixture is a little soupy and the rice grains haven't broken down.
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After stirring in the almond extract, I poured the rice pudding into a copper pan that I planned to serve it in.
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A-ha! Merrill and I couldn't cook separately for long! She stepped in to slowly add sugar and lemon juice while I whisked the egg whites -- beating by hand is a work-out. Most normal people like to do it with a hand blender or mixer.
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You can see the meringue getting shiny here.
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Merrill tests it.
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I plopped it on top of the pudding, then spread it out evenly-ish before broiling.
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This is what happens when you start chatting while your rice pudding is under the broiler. No crying over burnt meringue -- I just scraped it off and made some more.
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This time I watched it like a hawk.
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There you go -- toasted meringue.
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Here you can see the two layers -- pudding topped with meringue!
Just tried this. I was lured in by the lemon/almond combo. It was a bit loose for my liking, perhaps with less milk I would of liked it better. We are curious to see how it tastes cold, our baby loved it best, who knows maybe she has the most sophisticated palate in the family.Always fun to try new things!