Saffron Rice Pudding with Meringue
Ingredients
- 2 large egg yolks
- 3 cups cooked rice
- 1 1/4 cups sugar
- 1 cup milk
- 2 tablespoons flour
- 1/4 cup melted butter
- 1/4 teaspoon crushed saffron
- 1/2 teaspoon cardamom
Meringue topping
- 2 large egg whites
- 1/4 cup fine granulated sugar
- 1/2 teaspoon vanilla extract
Preparation
Position the rack in the middle of the oven and preheat to 180°C. Prepare a 9-inch tart dish and grease it with a little butter.
In the mixer bowl, place the egg yolks and attach the whisk attachment. Beat on medium speed until the volume doubles.
Add the rice, sugar, milk, flour, butter, saffron, and cardamom. Mix on medium speed for one minute.
Pour the mixture into the dish and bake in the oven for 45 minutes until the mixture sets and turns light golden.
For the topping, in the mixer bowl, place the egg whites, sugar, and vanilla. Attach the whisk attachment and beat on medium speed until the volume doubles.
Spread the meringue over the dessert in the dish and return it under the broiler for a few seconds until it turns light golden.
Remove the dessert from the oven, let it cool completely, and then refrigerate for several hours.
