My daughter and I were watching Jaime Oliver on TV making this. Just the mere mention of fresh strawberry jam and meringues and we both knew we just had to make this! This is my version.
CREAMY RICE PUDDING WITH FRESH STRAWBERRY JAM AND MERINGUE
For Rice Pudding
1 cup short or medium grain rice
5 cups milk
2 tbsp vanilla sugar
For Strawberry Jam
2 punnets strawberries
1/4 cup sugar
Ready made store bought variety is perfectly fine. For those who wish to make their own, I will give you my meringue recipe here.
Hull, wash and drain strawberries.
Place strawberries in a wide pan and sprinkle sugar over the top. Pulp strawberries by squeezing them with your hands. The sugar should have dissolved in the juices and the mixture starting to look like jam already.
Place pan on medium heat and bring to the boil. Reduce heat a little and simmer for 20-30 minutes.
Every few minutes, skim off foam from the surface of the jam.
You want this jam to be a little bit runny.
For the rice pudding, place rice, milk and vanilla sugar in a deep saucepan. Bring to a simmer and put lid on.
Cook for half an hour or so, stirring occasionally, until rice pudding is thick and creamy.
If you find it too thick, add a little more milk.
To serve, place rice pudding into a bowl. Spoon over big dollops of the strawberry jam and swirl it through the pudding. Crumble meringue on top and serve warm.
The awesomely delicious contrast of creamy white pudding and red strawberry jam also makes this an absolute visual feast!