Meringue and Rice Dessert

serves 4/5

Microwave recipe for the rice:

1 pint milk
3½ of short grain rice
1½ oz of butter (optional)
1 oz sugar

Bring the milk to the boil in a 2 pint deep dish (for approx. 5 mins)

Add rice, butter and sugar. Stir and cook uncovered for 15-17 mins on full power.

Leave to stand for 5-10 mins until milk is absorbed. Times based on a 650 watt microwave oven.

Rice can also be prepared in the traditional oven.

Meringue mixture recipe:

2 egg whites
4 oz caster sugar

Put the egg whites in a bowl and whisk until they are fairly stiff and the appearance of cotton wool. Tip in half the sugar and continue whisking the stiff whites until the texture is smooth and close and stands in stiff peaks when the whisk is lifted. Lightly, but evenly, fold in the remaining sugar with a metal spoon.

Divide the rice mixture between 4-5 dishes and cover with the meringue, sealing it. Place in a pre-heated oven - approx. 180 degrees C or gas mark 4 until meringue is lightly coloured. Serve immediately.

28/08/2007