Lemon Meringue Rice

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Servings: 6 Difficulty: Intermediate
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Creamy lemon rice pudding topped with fluffy, toasted meringue peaks
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This comforting dessert transforms simple rice pudding into a bright, citrusy treat. The base is a rich, creamy mixture of slow-cooked rice and milk, infused with fresh lemon zest and juice for a tangy contrast. Topped with a light, airy meringue made from egg whites and powdered sugar, it offers a delightful texture combo of soft custard and crisp, toasted peaks. Perfect for a cozy weekend breakfast or a sophisticated end to a dinner party, this dish balances sweetness with zesty freshness. It’s an elegant yet approachable recipe that feels indulgent without being overly heavy, making it a crowd-pleaser for any occasion.

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Lemon Meringue Rice

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 338.8

Description

This comforting dessert transforms simple rice pudding into a bright, citrusy treat. The base is a rich, creamy mixture of slow-cooked rice and milk, infused with fresh lemon zest and juice for a tangy contrast. Topped with a light, airy meringue made from egg whites and powdered sugar, it offers a delightful texture combo of soft custard and crisp, toasted peaks. Perfect for a cozy weekend breakfast or a sophisticated end to a dinner party, this dish balances sweetness with zesty freshness. It&# 226;€™s an elegant yet approachable recipe that feels indulgent without being overly heavy, making it a crowd-pleaser for any occasion.

Ingredients

Directions

  1. Combine milk, rice, sugar, lemon zest, and salt in a saucepan.
  2. Bring the mixture to a gentle simmer over medium-low heat.
  3. Reduce heat to low, cover, and cook for 30-35 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
  4. Remove from heat and stir in 1 1/2 tablespoons of lemon juice.
  5. Divide the warm rice pudding among 6 serving dishes or ramekins.
  6. Separate the egg whites from the yolks, ensuring no yolk remains in the whites.
  7. Whip the egg whites with a clean mixer until foamy.
  8. Gradually add powdered sugar and the remaining 1/2 teaspoon of lemon juice while continuing to whip.
  9. Beat until stiff, glossy peaks form.
  10. Spoon or pipe the meringue onto the hot rice pudding, creating peaks.
  11. Broil under high heat for 1-2 minutes until meringue is lightly golden, watching closely to prevent burning.
  12. Serve immediately while the meringue is still crisp.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 338.8kcal
% Daily Value *
Total Fat 7.4g12%
Saturated Fat 2.9g15%
Cholesterol 190.1mg64%
Sodium 3791.0mg158%
Total Carbohydrate 55.9g19%
Dietary Fiber 0.1g1%
Sugars 47.2g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use short-grain rice for a creamier texture.

Ensure your egg whites are at room temperature for maximum volume.

If the meringue weeps, it may be due to humidity or insufficient sugar; ensure stiff peaks are reached before baking.

This dessert is best served fresh. If storing leftovers, keep the rice pudding and meringue separate to maintain texture.

You can substitute half-and-half for milk for a richer flavor.

Keywords: lemon, meringue, rice pudding, dessert, citrus, creamy, custard, egg whites, zest, comfort food, breakfast, brunch, vanilla, stovetop, oven, toasted, fluffy, sweet, zesty, homemade
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