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Lemon Meringue Rice

Lemon Meringue Rice recipe image
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;ÂÂs an elegant yet approachable recipe that feels indulgent without being overly heavy, making it a crowd-pleaser for any occasion.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 338.8
Dietary: Gluten-free, Vegetarian
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
  • 3 cup Milk
  • 1/2 cup Rice
  • 1/2 cup Sugar
  • 1 1/2 tablespoon Lemon juice
  • 1/2 Lemon Rind -- grated
  • 3/4 teaspoon Salt -- to taste
  • 2 lg Eggs
  • 2 tablespoon Powdered sugar
  • 1/2 teaspoon Lemon juice
Directions
  1. 1
    Combine milk, rice, sugar, lemon zest, and salt in a saucepan.
  2. 2
    Bring the mixture to a gentle simmer over medium-low heat.
  3. 3
    Reduce heat to low, cover, and cook for 30-35 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
  4. 4
    Remove from heat and stir in 1 1/2 tablespoons of lemon juice.
  5. 5
    Divide the warm rice pudding among 6 serving dishes or ramekins.
  6. 6
    Separate the egg whites from the yolks, ensuring no yolk remains in the whites.
  7. 7
    Whip the egg whites with a clean mixer until foamy.
  8. 8
    Gradually add powdered sugar and the remaining 1/2 teaspoon of lemon juice while continuing to whip.
  9. 9
    Beat until stiff, glossy peaks form.
  10. 10
    Spoon or pipe the meringue onto the hot rice pudding, creating peaks.
  11. 11
    Broil under high heat for 1-2 minutes until meringue is lightly golden, watching closely to prevent burning.
  12. 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
Read it online: https://www.chefs-mate.com/recipe/lemon-meringue-rice-2/