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 ground saffron
- 1/2 teaspoon cardamom
Meringue topping
- 2 large egg whites
- 1/4 cup fine-grained sugar
- 1/2 teaspoon vanilla extract
Preparation
Set the oven rack in the middle and preheat the oven to 180°C. Prepare a 9-inch tart pan and grease it with a little butter.
In a mixer bowl, place the egg yolks and attach the whisk. 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 pan and bake in the oven for 45 minutes or until set and light golden in color.
For the topping, in a mixer bowl, place the egg whites, sugar, and vanilla. Attach the whisk and beat on medium speed until the volume doubles.
Spread the meringue over the dessert in the pan and broil under the oven broiler for a few seconds until light golden.
Remove from the oven, let it cool completely, then refrigerate for several hours.
