Thread by @lifesafeast

#Thanksgiving #RecipeOfTheDay

Meringue-Topped Rice Pudding with Apples

This traditional French dessert is not only delicious & elegant, but the perfect #glutenfree dessert for your Thanksgiving table

#LifesaThanksgivingFeast

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There are 3 parts to this recipe: rice pudding, caramelised apples, meringue: the ingredients are listed in order used; read thru the entire recipe before shopping & organizing; some ingredients are used in more than 1 part (there are eggs in the pudding & meringue)...

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Ingredients

7 ounces (200 g) round rice for puddings/risotto
3 ¼ cups (750 ml) milk
1 teaspoon sugar
1/8 teaspoon (pinch) salt

3 medium flavorful/tart cooking apples
2 tablespoons (45 grams) unsalted butter
1 tablespoon sugar

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2 tablespoons cognac (can be replaced by amber rum or whiskey or ½ tsp vanilla extract)

2 large egg yolks
4 tablespoons (60 grams) sugar
½ teaspoon vanilla

3 large egg whites
Small pinch salt
3 tablespoons (45 grams) sugar

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Butter a large, shallow baking dish; I used a 10 ½ x 8 x 2 – inch oval.

Place the rice in a fine sieve & rinse under cold running until the water runs clear. Drain well.

Bring the milk just to the boil, add a teaspoon of sugar, the pinch salt & the rice, stirring.

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Bring back to the boil, lower to a very low simmer and cook, stirring when needed (by the halfway point I was stirring almost constantly), for about 30 – 35 minutes or until the rice has absorbed all of the milk, the rice is very tender and the pudding is creamy.

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While the rice is cooking in the milk, peel & core the apples then slice them into thin wedges.

Melt the butter in a large skillet or pan, add the apples tossing to coat with the butter, then cook until the apples are tender, 10 minutes. 1 - 2 minute before the apples

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are done, stir in 1 tablespoon sugar & 2 tablespoons cognac. Continue cooking for the last couple of minutes as the sugar dissolves and the alcohol from the cognac cooks off. Remove from the heat.

Preheat the oven to 400°F (200°C). Move a rack to the slot one above the

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center of the oven.

When the rice is done, remove from the heat & allow to cool for only a couple of minutes.

Whisk the egg yolks in a heatproof bowl & then whisk in a large spoonful of the hot rice, then another, then another, allowing the yolks to heat gradually as

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you whisk. Once about half the hot rice has been added to the yolks, scrape the whole thing back into the remaining rice in the pot, stirring to blend. Whisk in the 4 tablespoons sugar & the vanilla.

Spread the rice pudding in the buttered baking dish then top with the

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cooked apples, spreading evenly to the edges.

Place the whites in a bowl with a pinch of salt. Beat on low speed for 1 minute then increase to high speed. Beat until the whites are no longer foamy and soft peaks are starting to appear; continue beating while you

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gradually add the 3 tablespoons of sugar. Beat until glossy and stiff peaks hold. The whites should feel dense & thick when touched. Lightly spread the whites evenly over the rice & apples all the way to the edges.

Slide the baking dish into the preheated oven and bake

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for 5 – 6 minutes just to color the tops of the whites. Serve warm.

Enjoy!

Please share/RT the #IsolationBaking recipe from the top of the thread for all to enjoy.

You'll find this recipe in my e-cookbook on @AppleBooks