Baked BC Blueberry Meringue Rice Pudding
Per Portion:
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Ingredients:
Directions:
© 2009 BC Blueberry Council
#140 32160 South Fraser Way, Abbotsford, BC V2T 1W5
Tel: 604 864 2117 Fax: 604 864 2197 Email:info@bcblueberry.com
- 4 quarts 4litres whole milk
- 5 1/2 cups 1 kilogram long grain rice
- 1 cup 200 grams granulated sugar
- 1 cup 180 grams dried cranberries o or currants
- 1 cup 225 grams unsalted butter
- 4 tsp. 8 grams ground cinnamon
- 4 tsp. 8 grams ground nutmeg
- 20 large 900 grams eggs seperated, room temperature
- 8 cups 2 litres light cream/ half & half
- 16cup 2.75kilograms BC blueberries fresh or frozen
- 1/2 cup 100 grams granulated sugar
- 4 Tbsp. 40 grams grated lemon peel
- 1 tsp. 2 grams cream of tartar
- 1 1/2 cups 300 grams granulated sugar
- 1 cup 100 grams sliced almonds
Directions:
Preheat oven to 350F/180C.
Combine milk, rice, 1 cup of sugar, dried cranberries, butter and spices in a large saucepan. Bring to a boil, reduce heat and simmer over low heat until rice is very tender, stirring often, about 30 minutes.
Butter 4 13x9x2" baking pans. Whisk egg yolks and crean together, stir into the rice. Pour into the prepared pans, dividing equally. In a large bowl, mix the blueberries, 1/2 cup of sugar and the lemon peel. Sprinkle the blueberry mixture evenly over the top of the rice. Bake until set (50 -60 minutes) checking after 45 minutes. If the blueberries are frozen it may take longer. Remove from oven.
Increase oven temperature to 400F/ 200C.
Beat egg whites with cream of tartar until soft peaks form. Gradually beat in the 1 1/2 cups of sugar, 4 tablespoons at a time, until stiff peaks form. Spoon over the rice pudding, spreading to the edges and swirl into peaks. Sprinkle with almond slices. Bake until meringue is golden, 10 - 12 minutes.
Combine milk, rice, 1 cup of sugar, dried cranberries, butter and spices in a large saucepan. Bring to a boil, reduce heat and simmer over low heat until rice is very tender, stirring often, about 30 minutes.
Butter 4 13x9x2" baking pans. Whisk egg yolks and crean together, stir into the rice. Pour into the prepared pans, dividing equally. In a large bowl, mix the blueberries, 1/2 cup of sugar and the lemon peel. Sprinkle the blueberry mixture evenly over the top of the rice. Bake until set (50 -60 minutes) checking after 45 minutes. If the blueberries are frozen it may take longer. Remove from oven.
Increase oven temperature to 400F/ 200C.
Beat egg whites with cream of tartar until soft peaks form. Gradually beat in the 1 1/2 cups of sugar, 4 tablespoons at a time, until stiff peaks form. Spoon over the rice pudding, spreading to the edges and swirl into peaks. Sprinkle with almond slices. Bake until meringue is golden, 10 - 12 minutes.
© 2009 BC Blueberry Council#140 32160 South Fraser Way, Abbotsford, BC V2T 1W5
Tel: 604 864 2117 Fax: 604 864 2197 Email:info@bcblueberry.com