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

Grass‑Fed Whey Protein – 2 000 g – from the milk of grass-fed cows from sustainable farms, sweetened with steviol glycosides, ultrafiltered at low temperatures

£89.99

£80.99

Flavour Drops – 50 ml – sweetener of natural origin from stevia, without calories, colorants, or artificial flavors, 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

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

Baked rice:

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

Topping:

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.
Add rice, curd cheese, yolks, a tablespoon of maple syrup or a topping (the amount of sweetener is up to you) and vanilla extract. Mix well. Whisk the milk with the protein and add it to the rice mixture. Mix again.
Wash the cherries (or another fruit you are using) and add them to the bowl. Top it with stiff peaks made from the egg whites and a pinch of salt.
Grease a 20x20cm baking tin with oil and pour in the mixture. Smooth the top over and drizzle with coconut sugar and cinnamon. Bake in an oven preheated to 180 °C for 45‑50 minutes.
Leave to cool and serve.