Coconut Meringue Rice Pudding + Cardamom Poached Grapefruit

This Coconut Meringue Rice Pudding + Cardamom Poached Grapefruit is fresh and light, sweetened with a meringue, and topped with a cardamom-scented poached grapefruit syrup. It also happens to be dairy free.

I remember making and loving a recipe for rice pudding ages ago that involved folding whipped egg whites into the chilled pudding mixture to aerate it, as well as sweeten.

It was so unusual, and not exactly under-complicated. But beautiful.

I’m not sure what jogged my memory, but I realized the other day that it was something I’d love to make again. Especially as we are well into spring and the lightness of it seems so appropriate, although it’s still a hearty rice-based pudding.

Making rice has never been my forte, oddly enough for someone who cooks so frequently.

I’ve always relied on my Aroma rice cooker so that I could enjoy perfectly cooked rice with minimal effort.

This rice pudding is made with a rice cooker, which takes out much of the guesswork and makes what might otherwise be a laborious recipe into something very manageable. I can’t recommend my Aroma grain and rice Multi cooker enough. It’s easy to clean, has a large volume capacity, and even has settings to make things like risotto and cake!

To make matters even simpler, my Aroma Whatever Pot helped me produce a beautiful cardamom scented syrup and poached grapefruit.

The Whatever Pot can not only sauté, simmer, and boil whatever you need in it’s large upper basin, but the upper part can be removed to reveal a grill top beneath. You can honestly cook… Whatever! And it’s single dial makes things simple and easy to control and heats up almost instantly.

It’s small and light enough to be easily portable, is easy to clean, and comes with a tempered glass lid that retains heat for even cooking. Such a great all-in-one!

There isn’t a lot of sugar in the actual rice pudding, it’s sweetened mostly with the meringue that is folded in, as well as the cardamom grapefruit syrup. Do note that this recipe contains raw egg white, if that is a concern to you.

Highly recommend sourcing fresh dried cardamom pods for this recipe! They are a special flavor that just can’t be replicated with anything else. I topped my rice pudding with pieces of honeycomb, but that is entirely optional. The syrup will provide more than enough sweetness.

More Puddings:

Carrot & Cajeta Bread Pudding

Mango and Coconut Chia Pudding

.

.

.

.

Coconut Meringue Rice Pudding + Cardamom Poached Grapefruit

 

Print

Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

*note that this recipe contains raw egg white. Can be made ahead of time.

Author: kayley

Recipe type: dessert

Serves: serves 10-12

Ingredients

• FOR THE RICE PUDDING:
• 2¼ cups Short Grain White Rice(I use sushi rice)
• 3½ cups Water
• pinch of salt
• 3 egg yolks(save whites)
• 1 13.5 ounce can Coconut milk
• 2 teaspoons Vanilla
• 3 Egg Whites
• ¾ cup Sugar
• FOR THE POACHED GRAPEFRUIT:
• 1 large grapefruit, juiced
• ⅔ cup Water
• 1 cup Sugar
• 8 cardamom pods, crushed
• 2 large grapefruits, sectioned
• 1 tablespoon Orange Blossom Water(optional)

Instructions

1. FOR THE RICE PUDDING:
2. Rinse the rice well and place in a rice cooker, along with the water and a pinch of salt. Cook according to rice cooker directions. While the rice is cooking, placed the egg yolks in a bowl and whisk together well with the coconut milk and vanilla. When the rice is finished cooking, pour the coconut milk mixture over the rice in the rice cooker, stir to combine, and let sit in the cooker for 5 minutes.
3. Remove the rice from the rice cooker and let cool in the refrigerator.
4. Place the egg whites in a bowl and beat with an electric mixer until medium peaks form. Slowly beat in the sugar on medium high speed, continuing to beat on high speed once the sugar is incorporated until stiff peaks form.
5. Gently fold the meringue into the chilled rice pudding.
6. Spoon into bowls and topped with poached grapefruit slices and syrup.
7. Store rice pudding in the refrigerator.
8. FOR THE POACHED GRAPEFRUIT:
9. Add the grapefruit juice, water, sugar, and cardamom pods to the pot of an Aroma Whatever Pot(a saucepan used over a stovetop will also work).
10. Bring mixture to a boil, stirring to dissolve sugar. Let boil for about five minutes, or until reduced by about ⅓.
11. Remove from heat and strain out the cardamom pods and seeds. Place syrup back in the pot and bring back to a boil. Add the grapefruit sections to the pot and let cook for another 30 seconds. Remove from heat and stir in the orange blossom water.
12. Store mixture in the refrigerator to serve over rice pudding or over anything else you like.

3.2.2925