Healthy sweet baked rice with meringue

60 min.

This dish will take you back to your childhood. The added protein, together with reduced sugar, makes it a balanced meal that will fill you up. The slightly sour fruit not only makes it look nice, but also complements the rice. It's a perfect Sunday dessert!

Shop ingredients

Organic Rice – 500 g – natural taste and texture, traditional Italian production, wide use in the kitchen

£2.99

£2.57

Grass‑Fed Whey Protein – 2 000 g – ethically sourced milk, naturally sweetened with stevia and with no artificial sweeteners

£89.99

Flavour Drops – 50 ml – natural sweetener from stevia without calories, colours and artificial flavours, does not raise blood sugar

£6.69

Bourbon Vanilla Extract – 20 ml – fragrant Bourbon vanilla from Madagascar

£8.49

Organic Coconut Sugar – 400 g – natural sweetener with a caramel hint from hand-picked coconut flowers, from organic farming

£5.99

Organic Ceylon Cinnamon – 50 g (jar) – sweetly fragrant variety with mild pungency from organic farming, without unnecessary additives

Nutrition (1 serving) 1 slice

172 kcal
27 g carbohydrates
2 g fats
10 g protein

Per 9 portions

Na nákyp:

200 g rice
2 eggs
250 lumpy curd
30 g vanilla protein powder
100 ml milk
1 tbsp vanilla stevia drops
10 drizzles vanilla extract
120 g cherries
30 g prebiotic topping - maple syrup
pinch salt

Na posypku navrch:

40 g coconut sugar
1 tbsp cinnamon

Instructions

Rinse the rice and add it to a large saucepan with the milk and some of the water. You'll be adding the rest of the water during the cooking, as needed. Cook it over medium heat for 30 minutes, stirring regularly.
Once it's cooked, leave it to cool and then gradually add the melted coconut oil and four yolks whipped into foam with 40g of sugar. Add the protein and mix again. To finish, add stiff peaks from two egg whites.
Divide the mixture into two parts.
Line a cake tin with baking paper and grease the sides with a small amount of coconut oil. Sprinkle the sides with flour or grated coconut.
Add half of the rice mixture to the tin and sprinkle over the fruit. Then cover with the second part of the mixture.