1 2/3 cups cooked rice
4 cups milk
1 tablespoon butter
1 cup heavy cream
3 tablespoons hot water
1/4 cup orange juice
1/4 cup lemon juice
2 tablespoons rum
1 cup strawberry or raspberry jelly
4 egg whites
1 2/3 cups cooked rice
4 cups milk
1 tablespoon butter
1 cup heavy cream
3 tablespoons hot water
1/4 cup orange juice
1/4 cup lemon juice
2 tablespoons rum
1 cup strawberry or raspberry jelly
4 egg whites
Cook the rice in boiling water for about 10 minutes
Drain
Cook in milk until creamy and the milk has been absorbed
Add butter and 3/4 cup heavy cream to a saucepan
Heat slowly over low heat, stirring constantly, until golden brown
Gradually add hot water, stirring continuously
Add orange and lemon juices
Let it simmer
Add cooked rice
Let it cook for 2 minutes
Remove from heat and add rum
Let it cool slightly
Divide the rice into three parts
Spread one part in a greased 20cm square baking dish
Top with half the jelly
Cover with the second part of the rice, then the remaining jelly, and finally the last part of the rice
Preheat oven
Beat egg whites until stiff peaks form
Gradually add 1/4 cup remaining and beat well
Spread over the rice
Bake for about 15 minutes or until lightly golden brown
