Ingredients

• 200g/7oz pudding rice
• 400ml/14fl oz double cream
• 700ml/1 pint 5fl oz full-fat milk
• 5 tbsp rosewater
• 150g/5oz caster sugar
• 3 egg whites
• pink rose petals (optional)

Directions

• Preheat the oven to 180C/355F/Gas 4.
• Put the rice and two-thirds of the cream into a heavy saucepan and place over medium heat. Stir together and cook for 2-3 minutes. Mix well and then add the milk and all but two tablespoons of the sugar.
• Cook on low heat for another 10-15 minutes. Once the rice granules are soft and the liquid has more or less evaporated
• add the remaining double cream and the rosewater.
• In a clean bowl
• whip the egg whites to soft peak stage then beat in the remaining two tablespoons of sugar.
• Pour the rice pudding into a large oval or round ovenproof dish. Using a piping bag
• pipe the meringue mixture on top of the rice pudding to form peaks. Alternatively you can spoon it over the top in peaks.
• Bake in the oven for about 8-10 minutes or until the meringue has become slightly golden in colour.
• Remove and allow to cool slightly. Serve garnished with fresh rose petals
• if you like.