Rice Pudding with Cardamom Meringues
- Yield: 4 to 6 servings
The pudding and cookies must be made ahead. The cookies are the perfect mate to the crème anglaise, providing a delicious use for most of the unused egg whites, and they bring a dry, crunchy contrast to the creamy pudding and sauce. The berry coulis adds its wonderful fruity flavor, of course, but also brings dramatic color to the dish.
- 4 egg whites
- 3/4cup confectioners' sugar
- 1/2cup granulated sugar
- 1/2teaspoon kosher salt
- 1/4teaspoon ground cardamom
- 1/8teaspoon pure vanilla extract
- 1/3cup ground blanched almonds
- 4cups whole milk
- 1/2cup medium-grain white rice
- Pinch of kosher salt
- 2 egg yolks
- 1/3cup granulated sugar
- Creamy Lime Crème Anglaise (link to recipe below)
- Chunky Mixed-Berry Coulis (link to recipe below)
To make the meringues:
- Heat the oven to 175F, or to as low a temperature as possible. Line two large rimmed baking sheets with parchment paper or silicone baking mats.
- In a stand mixer fitted with the whisk attachment, or in a large bowl with a handheld electric mixer, beat the egg whites on medium-high speed until foamy and thick, about 2 minutes. On low speed, slowly add both sugars and the salt and continue beating until the whites are dense, glossy, and hold soft but definite peaks, another 1 to 2 minutes. Using a rubber spatula, gently fold in the cardamom, vanilla, and almonds just until combined.
- Using two small spoons, drop little mounds of the meringue onto the baking sheets, spacing them at least 1 inch apart. You can make the meringues any size you like, but smaller meringues bake faster–and they’re prettier.
- Bake the meringues until they are dry and crunchy on the outside and just a touch chewy on the inside, about 3 hours. Let them cool completely on their pans on racks. (The cooled meringues can be stored in an airtight container at room temperature for up to 1 week. They will soften slightly but will still taste good.)
To make the pudding:
- In a medium saucepan, combine the milk, rice, and salt and bring to a boil over medium-high heat. Quickly reduce the heat to maintain a steady simmer, then cook the rice, stirring occasionally, until tender, about 20 minutes. The rice will not have absorbed all of the milk. Remove from the heat.
- In a large bowl, whisk together the egg yolks and sugar until smooth. Slowly pour the hot rice-milk mixture into the yolk-sugar mixture while stirring constantly to blend. Pour everything back into the saucepan, return to very low heat, and cook, stirring constantly with a wooden spoon or heat-resistant rubber spatula, until the pudding thickens a bit, 2 to 3 minutes.
- Remove from the heat and pour the pudding into a clean bowl. Let cool to room temperature, about 1 hour. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours or up to 3 days.
- Put a scoop of the rice pudding on each dessert plate or in each small, shallow bowl. Spoon Creamy Lime Crème Anglaise around the base of each pudding, spoon Chunky Mixed-Berry Coulis over the top, and tuck a few meringues at the edge of each plate or bowl. Serve right away.
Reprinted with permission from Martha Holmberg’s Modern Sauces (Chronicle Books LLC, 2012)