Ingredients
Scale
- 8 oz. Coconut Milk
- 8 oz. Water
- 4 oz. Carolina Gold Rice (rinsed)
- 1/4 tsp. Salt
- 1 each Vanilla Bean
- 2 each Egg Whites
- 8 oz. Sugar
- 1/4 c. Light Corn Syrup
- 1 Tbl. Water
- 2 Tbl. Lime Juice
- 2 each Lime Zest
- 1 cup Slivered Almonds (toasted and chopped)
Instructions
- Begin by running the rice under cold water, moving it around with your hand. Drain off as much water as possible and repeat process until the water draining from the rice runs clear and is not cloudy. This step is crucial to having a light rice pudding instead of a gummy.
- Place rice, coconut milk, water, vanilla bean, and salt in a medium sauce pot and turn on low. Cook on low, stirring occasionally, until rice is cooked through and the mixture is thick and shiny. Once rice is cooked, place in a mixing bowl to cool.
- While the rice cools, place two egg whites into a stand mixing bowl with whip attachment. In a small saucepan place the 2 tbl of water, corn syrup, and sugar. While egg whites slowly mix, bring the sugar to 140 C. Turn off heat and slowly add lime juice. The mixture will steam, so be careful. When egg whites have a made a thick foam, slowly pour sugar with lime juice down the side of the bowl while the whites whip. This is a flavor added Italian meringue. Whip on high until mixture had tripled in size, is shiny, and fluffy.
- Fold lime meringue into rice pudding with rubber spatula, being careful to be gentle to not agitate the rice too much. Serve with toasted chopped almonds sprinkled over the top.
- Category: Dessert