September 26, 2017
European Rice at Horeca Lebanon
April 10, 2019

Lemon pie with rice cream

meringue and mint leaves


  • 500 gr Fresh Milk
  • 120 gr of medium grain white rice (Carolina)
  • Juice from 2 Lemons (and the zest)
  • 3 eggs
  • 100 gr brown sugar
  • 1 pinch of vanilla
  • 60 gr Flour
  • 80 gr Butter
  • Mint leaves
  • 5 Egg whites
  • 30 gr Powder
  • 60 gr Sugar
  • 2-3 tart crusts

A method of preparing

We boil the milk with the rice. Once the rice is cooked, we put the mixture in the blender and mix until it is homogenized. We put the flour, eggs, lemon juice and zest in a pot, add the warm milk with the rice and stir. Once the mixture is homogenized, we place the pot again on fire and when the cream thickens, we add the butter in little mugs, add the cream and let it cool.

For the meringue:

We beat the egg whites with the sugar and add the brown sugar when the mixture becomes fluffy.

For the flan:

We place the tart crust and add on top the lemon cream with rice. Using a piping bag, we garnish with the meringue and scorch with a blowtorch. We garnish with fresh mint leaves.


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