The more you research recipes for rice pudding, the more varieties you are likely to find. Take this recipe, for instance, which has you boiling the rice with milk, sugar, and vanilla extract in a covered saucepan until the liquid is absorbed, adding more liquid as needed to keep the rice moist during cooking. But what really sets this rice pudding apart is the cinnamon-spiced meringue that's poured over the cooked rice pudding before baking.
- 1 liter skim milk
- 100 grams sugar (yellow)
- 1 teaspoon vanilla extract
- 150 grams rice
- 3 egg whites
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- In a saucepan, add the milk, sugar, and vanilla extract. Bring to a boil, stirring until the sugar is well dissolved.
- Add the rice - previously rinsed and drained- and cook on medium heat with the lid on.
- Stir occasionally so the rice doesn't stick to the bottom.
- The rice will be cooked after about 40 minutes.
- The lid helps to create liquid, but if it's necessary, add more warm milk slowly.
- Preheat oven to 180 degrees Celsius.
- Once cooked, pour into a glass baking dish, and cool slightly.
- In a bowl, beat the egg whites until stiff.
- Add the sugar and cinnamon gradually, beating constantly, but carefully so a skin doesn't form.
- Pour carefully into the cooled rice pudding and put in the oven for a few minutes until brown.