Ingredients 3 cups of cooked apple puree (you can easily use less – 3 large raw granny smiths only yield about one and a half cups of puree. Alternatively you could also use apple in combination with stewed rhubarb, pears or even berries. You could also buy a tin of pie apples)
1 and ½ cups cooked rice (again, it depends on how much you have leftover. You wouldn’t want too much less than this, but I had three cups of cooked rice and just doubled the next four ingredients
2 eggs whites (I had a bag of six frozen egg whites so I ended up with a mountain of meringue)
1 tablespoons of caster sugar (use extra if you are using more than two egg whites)
Method Choose an oven-proof ceramic dish based on your ingredients, but a middle sized casserole should be fine.
Fruit goes on the bottom
Place apple (or other fruit) in the base and smooth.
Place cooked rice, sugar and milk in a small saucepan and cook over low heat until the milk is almost absorbed. Remove from heat. Beat in the egg yolk(s) and vanilla and allow to cool a bit.
Spoon over the top of the apples.
Smooth the creamy rice on top of the fruit layer
Beat egg whites until stiff and beat in caster sugar. Swirl (or pipe, depending on how fancy you’re feeling) over the rice.
Beat your egg whites until firm
Bake in a slow oven (around 150C) for 15-20 minutes or until the meringue is set and lightly browned.
Sweet, creamy and soft - major comfort food for kids and adults alike