RICE MERINGUE

Cooking rice in water first removes excess starch that would make the pudding gummy, while the subsequent milk custard gently sets around the grains through egg protein coagulation at around 170°F. The meringue topping works because egg whites are mostly water and protein; when whipped, these proteins unfold and trap air bubbles, with sugar stabilizing the foam by binding water molecules and preventing the proteins from bonding too tightly. Browning the meringue creates the Maillard reaction on the surface, adding complex flavor and an appealing golden color while the inside remains soft and marshmallow-like.