Almond Rice Pudding With Toasted Meringue

• 3/4 cup jasmine or other long-grain white rice
• 1 quart whole milk
• 1 cinnamon stick
• 3 tablespoons raw sugar
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract
• 2 tablespoons grated lemon zest
• 3 egg whites
• 1/3 cup sugar
• 2 1/2 tablespoons lemon juice

1. Combine the rice, milk, cinnamon, sugar and salt in a medium saucepan. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the rice is just tender (but not at all mushy), about 12 minutes. Remove from the heat and stir in the almond extract and lemon zest. Pour into an 8 x 8 inch baking dish.
2. Using a mixer fitted with a whisk, beat the egg whites with a pinch of salt until they hold soft peaks. Slowly add the sugar and whisk until the whites form firm peaks. Sprinkle in the lemon juice a little at a time and continue beating until the peaks are firm and glossy.
3. Heat the broiler. Spread the meringue on top of the rice pudding, using a spatula to nudge it to the edge of the baking dish. Place under the broiler to toast the meringue, about 1 minute. Don't take your eyes off of it -- it burns quickly!

jasmine, milk, cinnamon, sugar, salt, almond extract, lemon zest, egg whites, sugar, lemon juice

Taken from food52.com/recipes/2339-almond-rice-pudding-with-toasted-meringue (may not work)