Creamy Rice Pudding With Apples And Toasted Meringue

• 4 cups milk
• 1/2 cup granulated sugar + 1 tbsp
• 1 None vanilla bean, seeds scraped out
• 3.5 oz white short-grain rice
• 2 None apples, peeled, cored and quartered
• None None Meringue
• 2 None egg whites
• 1/3 cup granulated sugar
• 1/2 tsp vinegar or lemon juice

1. Preheat oven to 400u0b0F. Place 4 ramekins (8.5 oz) on a baking tray.
2. Bring milk, 1/2 cup sugar, vanilla bean and vanilla bean seeds to a boil. Gradually add rice. Reduce heat and cook, covered, for 40-45 mins, until tender, stirring occasionally.
3. Meanwhile, simmer 1/2 cup water, remaining sugar and apples, covered, for 5-10 mins, until apples are tender. Drain then distribute between ramekins. Remove vanilla bean from pudding then distribute over top.
4. To make the meringue, whip egg whites to soft peaks. Gradually add sugar, beating well between additions, until thick and glossy. Beat in vinegar. Spread evenly over rice pudding. Bake for 4-5 mins, until golden. Serve warm.

milk, granulated sugar , vanilla bean, white shortgrain rice, apples, meringue, egg whites, sugar, vinegar

Taken from recipes-plus.com/api/v2.0/recipes/25792 (may not work)