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Custard Rice Pudding with Apples and Cinnamon Meringue
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4.8 from 5 votes

Custard Rice Pudding with Apples and Cinnamon Meringue

Servings: 6 -8


For the rice custard pudding:

  • 1/2 cup long grain rice
  • 1 1/2 cup water
  • 3/4 cup water
  • 1/2 cup unrefined sugar
  • 2 cups milk
  • 3 tbsp cornflour
  • 3 eggs, separated
  • 3 tsp vanilla extract

For the cinnamon meringue:

  • 3 egg whites
  • 1/8 cup unrefined sugar
  • 1/2 tsp cinnamon

For the apple layer:

  • 1 1/2 apples peeled and quartered


To make the custard rice pudding:

  • Place rice and 1 1/2 cups water into a small saucepan and cook over medium heat until boiling.
  • Cook rice for a further 5 minutes, then cover with a lid and reduce
  • heat to low. Cook covered for another 5 minutes or until the rice is
  • tender.

In the meantime prepare the custard:

  • Place sugar and 3/4 cups water in another saucepan over medium heat
  • and bring to a boil.
  • Cook for a further 5 minutes for the mixture to become more syrupy.
  • Whisk together the milk, corn flour, egg yolks and vanilla extract.
  • Remove sugar water off the heat. Pour in the milk and yolk mixture and whisk. Place back over medium-high heat and bring to a boil, stirring.
  • Remove from heat and set aside to cool.

To prepare the apples:

  • Slice apple quarters length-ways into 3 pieces.

To prepare the meringue:

  • Whisk egg whites and cinnamon until frothy. Add sugar in 3 batches while whisking until soft peaks stage. Set aside.
  • To assemble the pudding: whisk cooled custard back to smooth consistency. Add rice and mix.
  • Pour custard rice into a pie dish lined with some baking paper.
  • Arrange apple slices on top of the pudding.
  • Top with cinnamon meringue.

To bake:

  • Bake in a preheated oven for 15-20 minutes or until the meringue has turned golden brown.
  • Remove from oven, cool to room temperature then refrigerate for 2 hour or overnight.

To serve:

  • Slice and serve chilled.


Original recipe by Martyna // Wholesome Cook
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