Meringue Topped Lemon Rice Pudding
Indulge in the luscious contrast of creamy and airy textures with this Meringue Topped Lemon Rice Pudding, a timeless dessert with a citrusy twist. This recipe pairs velvety, slow-cooked short-grain rice pudding infused with vibrant lemon zest and vanilla, with a cloud-like meringue topping that's perfectly golden and delicately sweet. A dash of fresh lemon juice in the meringue beautifully complements the richness of the pudding, creating a harmonious balance of flavors. Ready in just over an hour, this elegant dessert is ideal for family dinners or special occasions, delighting everyone with its comforting warmth and bright, tangy finish. Serve it warm or at room temperature for a treat that’s both nostalgic and refreshingly unique. Perfect for lemon dessert lovers and rice pudding enthusiasts alike!
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Recipe Information
Ingredients
- 100 grams Short-grain white rice
- 750 milliliters Whole milk
- 50 grams Granulated sugar (for pudding)
- 1 tablespoon Lemon zest
- 2 large Egg yolks
- 1 tablespoon Unsalted butter
- 1 teaspoon Vanilla extract
- 50 grams Granulated sugar (for meringue)
- 2 large Egg whites
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 180°C (350°F).
Rinse the rice under cold water to remove excess starch.
In a medium saucepan, combine the rice, milk, and granulated sugar (for pudding). Cook over low heat, stirring frequently, until the rice is tender and the mixture is thickened, about 30 minutes.
Remove the saucepan from heat and stir in the lemon zest, egg yolks, unsalted butter, and vanilla extract until fully combined. Pour the mixture into a greased ovenproof dish.
In a clean, dry mixing bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar (for meringue) and continue whisking until stiff peaks form. Gently fold in the lemon juice.
Spread the meringue evenly over the rice pudding, creating swirls or peaks for texture.
Bake in the preheated oven for 15-20 minutes, or until the meringue is lightly golden.
Remove from the oven and let cool for 5-10 minutes. Serve warm or at room temperature.
Nutrition Facts
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 423 mg | 18% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 138.7 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 1032 mg | 79% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 1378 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
