Rice Pudding with Meringue Topping

A delicious layered rice pudding. The rice forms the bottom layer, the middle layer of vanilla flavoured egg custard is topped with a divine golden brown soft meringue. Serve it with a simple apricot jam drizzle. This is old fashioned traditional South African cuisine in a nutshell.


  • ⅓ cup (80 ml) short grain rice
  • 2 T (30 ml) white sugar
  • ½ t (2.5 ml) salt
  • 2 cups (500 ml) fresh full cream milk
  • 1 cup (250 ml) fresh cream
  • 1 vanilla bean, split lengthways or 1 t (5 ml) vanilla essence
  • 3 egg yolks from separated extra-large eggs

Meringue Topping

  • 3 egg whites
  • 1 x 125 g Ina Paarman’s Meringue Mix

To Serve

  • ¼ cup (60 ml) smooth apricot jam
  • ± 2 T (30 ml) water

Adjust the oven rack to the middle position and preheat oven to 170°C.

Butter a 21 cm round ovenproof dish.

Rinse the rice in a strainer.

Sprinkle the rice, sugar and salt in the ovenproof dish and mix lightly.

In a large measuring jug beat together the milk, cream, seeds scraped out of the vanilla bean and egg yolks.

Pour evenly over the rice.

Bake open for 1 hour. Remove from oven (leave the oven on) and allow to cool a little while making the meringue.

Mix the meringue using the egg whites. Follow the pack instructions exactly.

Blob meringue over the rice pudding.

Bake this soft meringue for 15 – 20 minutes at 170°C.

Dish up and drizzle a little warmed apricot jam, mixed with water, to thin it down.

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