Creamy Rice Pudding With Apples And Toasted Meringue

1. 1

   Preheat oven to 400u00b0F. Place 4 ramekins (8.5 oz) on a baking tray.

2. 2

   Bring milk, 1/2 cup sugar, vanilla bean and vanilla bean seeds to a boil. Gradually add rice. Reduce heat and cook, covered, for 40-45 mins, until tender, stirring occasionally.

3. 3

   Meanwhile, simmer 1/2 cup water, remaining sugar and apples, covered, for 5-10 mins, until apples are tender. Drain then distribute between ramekins. Remove vanilla bean from pudding then distribute over top.

4. 4

   To make the meringue, whip egg whites to soft peaks. Gradually add sugar, beating well between additions, until thick and glossy. Beat in vinegar. Spread evenly over rice pudding. Bake for 4-5 mins, until golden. Serve warm.

* Per serving · 4 servings · Values may vary.

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