Creamy Rice with Meringue Crown

Ingredients

1/2 cup long grain rice
1 cup milk
1/4 cup butter
1/4 cup (packed) light brown sugar
juice of 1 small lemon
juice of 1 small orange
2 tbsp rum

Apricot Glaze

1 cup apricot jam
1-1/4 cup water
3/4 cup extra fine sugar

Meringue

2-1/2 large egg white
1/2 cup extra fine sugar

Method

  1. Make the apricot glaze. Combine all ingredients in a small, heavy saucepan. Heat until the jam is dissolved, stirring constantly. Bring to a slow, rolling boil and cook until thickened, until reduced to 1-1/3 cups of glaze. Strain through a sieve. Set aside.
  2. Make the meringue. Beat the egg white in a large mixing bowl with electric mixer at high speed for 5 minutes or until stiff, but not dry. Sprinkle 1/4 cup sugar over egg whites and beat for 3 minutes longer. Sprinkle the remaining sugar 1 tablespoon at a time, over egg white mixture. Fold in gently but thoroughly. Set aside.
  3. Pour 2 cups water into the top of a double boiler and bring to a boil. Place over hot water, then stir in the rice. Cover and cook, stirring occasionally, until all of the water is absorbed.
  4. Stir in the milk and cover. Cook until all of the milk is absorbed, stirring occasionally. The rice should be very tender. Remove from the hot water and cool.
  5. Melt the butter in a small saucepan over low heat. Add the sugar and stir until dissolved.
  6. Add the lemon and orange juices and mix well. Simmer until thickened, then remove from heat and stir in the rum. Add to the rice and mix well. Cool.
  7. Grease a 7-inch soufflé dish with additional butter.
  8. Cut a 5-inch strip of aluminum foil 2 inches longer than the circumference of the soufflé dish, then fold in half to make a 2-1/2-inch strip. Place around the outside of the soufflé dish, lapping over 1 inch, then tie with string.
  9. Place 1/3 of the rice mixture in the soufflé dish and press down evenly.
  10. Spoon 1/3 of the glaze over the rice mixture. Repeat the layers twice, then refrigerate until cold.
  11. Place the meringue mixture in a pastry bag with a No. 4 star tube affixed and pipe onto top of the rice mixture.
  12. Broil under low heat until lightly browned, watching closely so that meringue browns evenly. Remove the aluminum foil collar and place the soufflé dish on a serving platter. Serve immediately.

Makes 6 servings.

Source: The Creative Cooking Course


Today’s Comic