Creamy Cardamom Rice Pudding with Almond Meringues

1. Preheat Oven

Begin by preheating your oven to 175°F (80°C) or the lowest possible temperature. Line your baking sheets with parchment paper or silicone baking mats to ensure the meringues don't stick.

2. Beat Egg Whites

In a clean mixing bowl, beat the egg whites on medium-high speed until they become foamy and thick, which should take about 2 minutes. This step is crucial as it forms the base of the meringue.

3. Add Sugars and Salt

Gradually add the confectioners’ sugar, granulated sugar, and kosher salt to the egg whites while continuing to beat on low speed for another 1 to 2 minutes. The mixture should become glossy and hold stiff peaks.

4. Fold in Flavors and Almonds

Gently fold in the ground cardamom, vanilla extract, and ground blanched almonds using a rubber spatula. This ensures that the flavors are evenly distributed without deflating the meringue.

5. Shape Meringues and Bake

Drop spoonfuls of the meringue mixture onto the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart. Bake for 3 hours until the meringues are dry and crunchy on the outside but still chewy in the center. Once done, let them cool completely on the pans.

6. Prepare Rice Pudding Base

While the meringues are baking, prepare the rice pudding. Combine the whole milk, medium-grain white rice, and a pinch of kosher salt in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Cook for about 20 minutes, stirring occasionally, until the rice is tender but hasn’t absorbed all the milk.

7. Mix Eggs and Sugar

In a large bowl, whisk together the egg yolks and granulated sugar until smooth. Slowly pour the hot rice-milk mixture into the yolk-sugar mixture, whisking continuously to prevent the eggs from curdling. This gradual combination is key to achieving a smooth pudding.

8. Thicken Pudding

Return the mixture to the saucepan and cook over very low heat for another 2 to 3 minutes, stirring constantly until the pudding slightly thickens.

9. Cool and Chill Pudding

Pour the pudding into a clean bowl and let it cool to room temperature for about an hour. Then, cover and chill in the refrigerator for at least 3 hours to allow it to firm up properly.

10. Serve

To serve, spoon the chilled rice pudding into bowls and garnish with the almond meringues. For an extra touch, you can add a drizzle of crème anglaise or berry coulis if desired.