Creamed Rice pudding with Apples and meringue Recipe

Rice pudding on an apple base, served in ramekins topped with meringue

1 litre milk

½ cup caster sugar

1 vanilla bean, halved, lengthways, seeds scraped

½ cup white short-grain rice

½ cup water

1 tablespoon caster sugar

2 apples, peeled, cored and cut into quarters

2 egg-whites

1/3 cup caster sugar

½ teaspoon vinegar or lemon juice

Place 4 x 1-cup ramekins on a baking tray.

In a medium saucepan, combine milk, sugar, vanilla bean and seeds.

Bring to the boil.

Gradually stir in rice and reduce heat.

Cook, covered, for 40-45 minutes, until tender,stirring occasionally.

Meanwhile, preheat oven to hot, 200C.

In a medium pan, combine water and sugar.

Stir over low heat until sugar dissolves

Add apples.

Simmer, covered for 5-10 minutes until apples are tender.

Drain.

Arrange apples over base of ramekins.

Cover each with an even amount of creamed rice.

In a small bowl, using an electric mixer, beat egg-whites until soft peaks form.

Gradually add sugar, beating well between additions, until thick and glossy.

Beat in vinegar (or juice).

Spread meringue evenly over creamed rice.

Bake for 4-5 minutes until golden.

Serve warm.

Serves 4

Stir the rice occasionally to help prevent sticking.

Use a clean, dry bowl and beaters to beat egg-whites to achieve a good foam.