Rice Pudding with Strawberries and Meringue Topping

Forget about raisins or grated apples and enrich your rice pudding in the spring months with red strawberries instead. They will provide juiciness and a pleasant sweet taste, and the finishing touch to this popular rice dessert will be a meringue topping that will literally melt in your mouth.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 l Milk, whole milk

  • 1 pinch Salt, table

  • 300 g Rice, white, short grain

  • 125 g Butter, unsalted

  • 1 bag Sugar, white

  • 4 pieces Egg, fresh

  • 2 spoons Sugar, white

  • 1 teaspoon Koruzni škrob

  • 200 g Strawberries

  • pieces Butter, unsalted

Steps

  1. Rinse the strawberries under running water and dry them. Remove the green parts and stems, then slice them.

  2. Pour the milk into a large pot with a thick bottom and add salt. Bring it to a boil over moderate heat, then reduce the temperature slightly and cook the rice in the boiling milk. Cook it over low heat for 15 to 20 minutes, allowing the grains to slowly swell and create a thick, yet still juicy mixture. Stir the rice occasionally while cooking so it absorbs all the liquid and softens.

  3. Remove the pot from the heat and mix the cooked rice with butter and vanilla sugar. Let it cool to lukewarm, then mix in the egg yolks and the beaten egg whites from three eggs.

  4. Preheat the oven to 200°C. Grease a pudding mold and first pour in half of the rice mixture, then spread the sliced strawberries over it. Cover them with the remaining rice mixture, smoothing the top. Place the mold in the preheated oven for 20 minutes.

  5. Meanwhile, beat the remaining egg white with an electric mixer until stiff peaks form. Gradually add sugar (a spoonful at a time) while mixing, then add the starch. You should get a firm and glossy meringue, which you will use to cover the pudding after 20 minutes of baking. Bake the dessert in the preheated oven for another 10 minutes. Serve the rice pudding warm or let it cool before serving.

Nutrition Information (Per 100g)

  • Calories: 178.38 kcal
  • Fat: 8.97 g
    • Saturated Fat: 4.66 g
  • Carbohydrates: 17.6 g
    • Sugars: 4.43 g
  • Protein: 4.66 g
  • Fiber: 0 g

Advice

Instead of strawberries, you can use blueberries or raspberries.