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Ingredients

  • 420 g can Wattie's Creamed Rice 99% Fat Free Vanilla
  • 1 cup milk
  • 2 eggs
  • 2 egg yolks
  • ¼ cup caster sugar
  • 4 Tbsp Craig's Raspberry Jam
  • 2 egg whites

Method

1. Preheat oven to 180°C. With a fork mix together the Wattie's Creamed Rice, milk, whole eggs, egg yolks and half the sugar. Pour into 4 well greased 1 cup capacity sturdy tea cups or ramekins.

2. Place the cups in a large baking dish and take to the oven. Fill with sufficient water to come one third of the way up the sides of the cups. Bake for 30 minutes.

3. Carefully remove from the oven. Spread each cup with 1 tablespoonful of Craig's Raspberry Jam.

4. In a clean bowl beat the egg whites until stiff peaks form and then beat in the remaining sugar until the mixture is fluffy and meringue like.

5. Pile 1/4 of the mixture on each baked custard. Return to the oven for 5 minutes.

Stand 10 minutes before serving.

Rate and Review

5 Ratings Queen Rice Pudding


Reviews (5)


Kerry's Review | Rating

great recipe for cooking with the sprogs - they love to lick the spoons after making the meringue.

charmaine's Review | Rating

this was a very easy recipe to follow and my children loved it

Jenny's Review | Rating

very nice taste, very sweet. I love make some more later . Suitable in winter.

Anne's Review | Rating

Leave out the jam & use lemon honey(homemade of course) then u have a rice & lemon meringue pie..yummy yummy for my tummy:)

melvina's Review | Rating

i love lemon meringue pie but can often be to strong for the kiddys so i think the jam idea is great, might try it with blueberry.