Creamed rice and pineapple meringue

<strong>From the Spekko kitchen</strong>Cardamom pods can be substituted with a good pinch of ground cardamom. Use the leftover egg yolks for scrambled eggs or stir into fried rice.

• Serves: 4
• Difficulty: easy
• Prep time: 15 - 20 minutes
• Cooking time: 30 - 45 minutes

• 
• 

(No Ratings Yet)
Loading...

Ingredients

• 250 ml (1 cup) cream
• 30 ml (2 tbsp) honey
• 2 toasted cardamom pods, seeds removed and roughly ground
• 5 ml (1 tsp) vanilla extract or essence
• 30 ml (2 tbsp) chopped toasted pecan nuts or toasted coconut
• 250 ml (1 cup) cooked Spekko India Gate Classic Basmati Rice
• 4 thick slices of pineapple

Meringue

• 6 egg whites
• 250 ml (1 cup) castor sugar
• 5 ml (1 tsp) vanilla extract or essence

Method

1. Heat cream with honey, cardamom and vanilla and simmer to reduce by a third. Stir in nuts and Spekko Basmati Rice to heat through. Remove from the heat and allow to cool.
2. Meringue: Preheat oven to 240 °C. Beat egg whites with an electric mixer in a clean bowl till soft peaks form. With the mixer still running gradually add castor sugar and keep beating the meringue mixture till it is thick and glossy and the sugar is dissolved.
3. Beat in the vanilla extract or essence.
4. Place the pineapple slices onto a greased baking sheet, spoon the creamed rice onto each slice and cover with meringue. Bake for a few minutes or until just golden brown. Serve immediately.