28 nov

Rice Coconut Pudding

Mrs Percy Stacy, Singleton Branch

SERVES 6

75 g (¹/₃ cup) short-grain white rice

1 litre (4 cups) milk

1 teaspoon vanilla extract

150 g (²/₃ cup) caster sugar

45 g (½ cup) desiccated coconut

4 eggs, separated

Combine the rice and milk in a saucepan, bring to a simmer then reduce heat to medium–low. Cook for 30–40 minutes, stirring often, or until rice is tender and mixture has thickened. Remove from the heat.

Preheat oven to 180°C. Generously grease a 26 x 18 x 5 cm baking dish.

Stir the vanilla, 30 g of the sugar and 30 g (¹/₃ cup) of the desiccated coconut into the rice. Whisk the eggs yolks in a bowl, pour a little of the hot rice mixture onto the yolks and stir to combine well. Add the stirred yolks into the hot rice mixture. Pour into the dish and bake for 20–25 minutes, or until nearly set.

Whisk the egg whites until firm peaks form. Whisking constantly, add the remaining sugar, 1 tablespoon at a time, until mixture is stiff and glossy.

Spoon the whites over the top of the pudding and scatter the remaining coconut over the top.

Bake for 20 minutes, or until the meringue is golden. Serve hot or warm.