Saffron Rice Pudding with Meringue
Ingredients
- 2 large egg yolks
- 3 cups cooked rice
- 1/4 cup sugar
- 1 cup milk
- 2 tablespoons flour
- 1/4 cup melted butter
- 1/4 teaspoon saffron threads
- 1/2 teaspoon cardamom
Topping
- 2 large egg whites
- 1/4 cup fine sugar
- 1/2 teaspoon vanilla extract
Preparation
Place the rack in the middle of the oven and preheat to 180°C. Prepare a 9-inch tart dish and grease it with butter.
In the mixer bowl, place the egg yolks and beat with the whisk attachment on medium speed until the volume doubles.
Add the rice, sugar, milk, flour, butter, saffron, and cardamom, then mix on medium speed for one minute.
Pour the mixture into the prepared dish and bake for 45 minutes until set and light golden.
In the mixer bowl, place the egg whites, sugar, and vanilla, then beat with the whisk attachment on medium speed until the volume doubles.
Spread the meringue over the baked pudding and broil for a few seconds until light golden.
Remove from the oven, cool completely, and refrigerate for several hours.
