Rice pudding with rose-water meringue

[Serves 4]
130g short grain rice
2 cups milk
1 cup cream
50g caster sugar
3 egg whites
150g caster sugar, plus extra
¼ cup raspberry coulis
2 tbsp rose-water syrup
Icing sugar for dusting
Extra coulis to serve

1. Wash rice and drain well, then place in a pot, add the milk and cream and stir well to combine. Bring to just before boiling, reduce heat and simmer for 30–40 minutes. Stir through sugar and cook for another 5 minutes, stirring until all the sugar has dissolved. Remove from heat.
2. Preheat the oven to 140°C. Place egg white in a bowl, whisk until firm, slowly add sugar and beat until stiff.
3. Divide the rice pudding between 4 x 1 cup capacity ramekins and stir through 1 tbsp of the raspberry coulis.
4. Stir the rose-water syrup through the egg whites. Spoon the meringue mixture into a piping bag, pipe small meringue dollops onto rice mixture. Place the ramekins on a baking tray and bake in the oven for 10–15 minutes. Remove, dust with icing sugar and serve immediately.