Chocolate Rice Meringue
A dish that gets its character from milk and butter.
contains dairycontains eggs
Ingredients
US
Metric
- 2 cups milk
- ¼ cup rice
- ⅓ teaspoon salt
- 1 tablespoon butter
- ⅓ cup sugar
- 1 square melted chocolate
- ½ teaspoon vanilla
- ½ cup seeded raisins
- Whites two eggs
- ½ cup 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 the milk in a saucepan.
- Add the rice and salt, and cook until the rice is soft.
- Add the butter, sugar, melted chocolate, vanilla, and raisins.
- Beat the whites of two eggs until stiff. Beat the cream until stiff.
- Cut and fold the beaten egg whites and the beaten cream into the rice mixture.
- Pour the mixture into a buttered baking dish and bake for fifteen minutes.
- To make the meringue, beat the whites of three eggs with six tablespoons powdered sugar and one-half teaspoon vanilla until stiff.
- Cover the baked mixture with the meringue.
- 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