You will need
⅓ cup (80 ml) short grain rice (risotto rice)
2 T (30 ml) white sugar
½ t (2.5 ml) Seasoned Sea Salt
2 ½ cups (625 ml) fresh full cream milk
1 vanilla bean, split lengthways or 1 t (5 ml) vanilla essence
1 cup (250 ml) fresh cream
2 egg yolks from separated extra-large eggs
2 egg whites
½ t (2.5 ml) lemon juice
¼ cup (60 ml) castor sugar
1 t (5 ml) cornflour
pearl or silver balls
Butter a 12 cm souffle dish or any medium size ovenproof dish.
Adjust the oven rack to the middle position and preheat the oven to 170°C.
In a medium size saucepan simmer the rice, sugar, Seasoned Sea Salt, milk and vanilla bean over a gentle heat for 15 minutes.
Remove from heat and remove vanilla bean. Add cream and then the egg yolks to the rice mixture.
Dish into souffle dish and bake for 30 minutes.
Beat the egg-whites in a spotless smallish glass bowl until foaming lightly, add the lemon juice.
Continue beating until the mixture is thick, stiff and slightly dry. Gradually add the castor sugar, beating continuously.
The mixture must be firm and shiny and retain its shape.
Sift the cornflour over the mixture and fold in with a metal spoon.
Pipe small meringues onto baking paper on a baking sheet. Top with pearl balls.
Place in the oven and immediately reduce the oven temperature to 100°C.
Bake for 2 hours. Switch off the oven and leave meringues in the warm oven to cool down.
Top the pudding with a few meringues just before serving.
Serve the rest of the meringues on the side.