Saturday, 22 October 2016

Pineapple rice puff

Woman’s Day Just Desserts,1983 Sydney   

Pineapple Rice Puff 
Cooking time: 1 ¼ hours;  Serves 6
¼ cup short-grain rice; 600ml milk; pinch salt; 2 tspns butter (or margarine); 2 eggs, separated; 3 tblspn sugar; 1 tspn vanilla essence; 1 tblspn desiccated coconut; 425g can pineapple pieces, drained
Place rice, milk, salt and butter in a saucepan. Cover and cook over moderate heat, stirring occasionally, until rice is tender – about 40 minutes. Remove from heat and allow to cool for about 15 minutes.
Whisk egg yolks together with a fork and add to rice mixture with sugar, vanilla essence and coconut. Stir until well combined.

Beat egg whites until stiff peaks just form and fold gently through rice mixture. Grease a 20cm square casserole or ovenproof dish and arrange pineapple pieces over base. Pour over the rice mixture and bake in a moderate oven (180°C) for 1 ¼ hours, or until golden brown and firm to touch. Serve warm or cold.

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