Chocolate Rice Meringue
A dish that gets its character from milk and butter.
contains dairycontains eggs
Ingredients
US
Metric
- 470 ml milk
- 60 ml rice
- 2 ml salt
- 15 ml butter
- 80 ml sugar
- 1 square melted chocolate
- 2 ml vanilla
- 120 ml seeded raisins
- Whites two eggs
- 120 ml heavy cream
Make it lactose-friendly
- 2 cups milk → lactose-free milk, oat milk, or almond milk
- 1 tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil
- ½ cup heavy cream → lactose-free heavy cream or full-fat coconut cream
Steps
- Scald milk, add rice and salt, and cook until rice is soft. Add butter, sugar, chocolate, vanilla, and raisins. Cut and fold in the whites of eggs, beaten until stiff, and cream, beaten until stiff. Pour into a buttered baking-dish, and bake fifteen minutes. Cover with a meringue made of the whites of three eggs, six tablespoons powdered sugar, and one-half teaspoon vanilla; then brown in a moderate oven.
Nutrition (estimated, per serving)
| Calories | 483 |
|---|---|
| Protein | 8.3 g |
| Fat | 20.6 g |
| Carbs | 68.9 g |
| Fiber | 3.1 g |
| Sodium | 348 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States