Queen of Rice Puddings

There are a few recipes kicking about which make rice pudding even more awesome by combining it with other recipes to make a super pudding! (See Dan Lepard’s Rice Pudding Lemon Meringue Tart or Nigel Slater’s Rice Pudding Icecream). Here’s my take – a frightfully simple mash up of a Queen of Puddings. The light, fluffy meringue lifts the typically rich and stodgy rice.

You could make this a triple whammy Queen Melba of Rice Puddings by adding some peaches at the bottom of the pot. We used cheat pots of ready-made rice pudding as they were going spare in the fridge, but if you’re a purist you might like to make your own- dairy free if you prefer!


Serves 4 (easily scaled up or down)


  • 2 large egg whites (approx 65g) (I use 2 chicks pasteurised eggs whites)
  • 115g caster sugar
  • 4 rice pudding pots (or 2 cans of ready made rice pudding)
  • Raspberry Jam


  1. Preheat oven to 160°c. Place 1 tbsp of jam into each of 4 ramekins, and top with the contents of the rice pudding pots.
  2. Put the egg whites into a large clean and perfectly dry mixing bowl. Whisk with an electric whisk until the whites form stiff peaks.
  3. Add the caster sugar a little at a time, whisking between each addition until you have a glossy, stiff meringue mixture.
  4. Put the meringue into a piping bag and pipe (or spoon) to cover each of the ramekins.
  5. Put the ramekins in the oven, and bake for approximately 20 minutes, until the meringue is golden and crisp on top.

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