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Peach and Rice Meringue

Serves 4


  • 1/2 cup short grain rice, washed
  • 1/2 cup water
  • 2 cups Australian milk
  • 1/2 cup caster sugar
  • 8 canned peach halves
  • 2 egg whites
  • flaked almonds, for sprinkling
Download Recipe (PDF)


  1. Cook the rice and water in a saucepan until all the water is absorbed. Add milk and cook stirring occasionally until the rice is tender and thick. Add half the sugar. Place the peach halves in a shallow ovenproof dish and fill the centres with the rice mixture. Beat the egg whites until stiff peaks form and gradually beat in the remaining sugar. Pipe or spoon the meringue over the rice and sprinkle with flaked almonds. Bake at 180C for 10 minutes or until lightly browned.


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