Meringue Rice Puddings

Silvena Rowe secretes full-flavoured armagnac-soaked prunes under rose-scented rice pudding and crowns the lot with burnished meringue
By Silvena Rowe
Meringue Rice Puddings
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes plus soaking time
  • Effort: easy


  • 10 large prunes, stones removed, roughly chopped
  • 2 tbsp armagnac
  • 200 g pudding rice
  • 400 ml double cream
  • 700 ml full-fat milk
  • 150 g caster sugar
  • 5 tbsp rose water
  • 3 egg whites
  • handful edible pink rose petals


1. Place the prunes in a shallow dish, cover with the armagnac and leave to soak for at least an hour.

2. Combine the rice and two-thirds of the cream in a heavy saucepan. Place over a medium heat and cook for 2-3 minutes. Mix well, then add the milk and all but 2 tablespoons of the sugar. Cook over a low heat, stirring occasionally, for another 10-15 minutes until the rice grains are soft and the liquid has more or less evaporated.

3. Add the remaining double cream and the rosewater and set aside.

4. Preheat the oven to 180C/gas 4.

5. In a large, clean bowl, whisk the egg whites to soft peaks and add the last 2 tablespoons of sugar to make a meringue.

6. Divide the prunes and the soaking liquid among the soufflé dishes. Cover with the rice pudding. Pipe the meringue on top using a piping bag, or just spoon it over.

7. Place in the oven for 8-10 minutes until the meringue is slightly golden. Remove from the oven and set aside to cool briefly. Serve while still warm, scattered with a few rose petals.

Rate This Recipe