Rosewater Rice Meringue Pudding

A creamy rice pudding flavored with rosewater, topped with sweet piped meringue peaks and baked until golden brown.

Vegetarian Dessert Pudding Meringue Rosewater

Estimated Nutrition

Calories

674.8

kcal / serving

4048.8 kcal total

Carbs

67.3g

per serving

403.5 g total

Fat

41.9g

per serving

251.6 g total

Protein

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Caster Sugar

Two tablespoons reserved for meringue

Dairy

400

Double Cream

Divided use

700

Full-Fat Milk

piece

Egg White

GrainsCereals

200

Pudding Rice

Other

tbsp

Rosewater

handful

Rose Petals

Pink, for garnish

Method

Bake for 10 minutes until the meringue peaks are golden.

Cool slightly and garnish with rose petals before serving.

Preheat the oven to 180°C.

Combine rice and 265ml of cream in a heavy saucepan over medium heat for 3 minutes.

Stir in the milk and all sugar except for two tablespoons.

Simmer on low heat for 15 minutes until rice is soft and liquid has mostly evaporated.

Stir in the remaining 135ml of double cream and the rosewater.

Whisk egg whites to soft peaks and beat in the reserved sugar.

Transfer the rice mixture to an ovenproof dish and pipe or spoon meringue on top.