Chocolate Rice Pudding w/ Meringue
Source of Recipe
internet
List of Ingredients
Pudding:
2/3 cup sugar
1 tablespoon cornstarch
1/3 cup cocoa powder
1/8 teaspoon salt
2 1/4 cups milk
1/4 cup dark rum
2 egg yolks beaten
1 1/2 cups cooked brown rice
1/2 cup dried cranberries
Meringue:
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
1/2 teaspoon vanilla
Recipe
For convection oven: (for traditional oven baking see below)
Preheat oven; set to convection at 325�F. In a large bowl, whisk together sugar, cornstarch, cocoa and salt; blend in 1/2 cup milk to make paste. Add remaining milk, rum and egg yolks; whisk together until well blended. Stir in cooked rice and dried cranberries. Pour into a 1-1/2 quart casserole; place casserole in 13x9x2-inch baking dish. Set baking dish in oven; carefully pour boiling water into baking dish around casserole to a depth of 1 inch. Cook in preheated convection oven at 325�F for 1-1/2 hours, until pudding is thick and creamy, stirring every 30 minutes. Remove pudding and water bath from oven; leave pudding in water bath. Increase convection oven temperature to 400�F.
In deep mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and vanilla, beating on high speed until glossy and stiff peaks form. Spoon meringue onto hot pudding; spread to cover attaching to sides of casserole. Return pudding and water bath to oven. Cook in convection oven at 400�F for 6 to 8 minutes or until meringue is browned. Serve warm or cool. Makes 12 servings.
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For traditional (non-convection) baking:
Preheat and bake setting: Pudding: 350�F Time: 1-1/2 hours
Meringue: 425�F Time: 6 to 8 minutes
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