1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Creamed rice with cherries and meringue crumble

  • 0:05 Prep
  • 0:16 Cook
  • 4 Servings


  • 2 x 420g cans vanilla creamed rice
  • 425g can stoneless black cherries, drained
  • 2 (15g each) meringue nests, crushed


  • 1
    Pour rice into a saucepan. Heat over medium heat for 5 to 6 minutes or until it comes to a simmer. Reduce heat to low. Simmer, uncovered, for 8 to 10 minutes or until thick and creamy.
  • 2
    Meanwhile, mash cherries lightly with a fork.
  • 3
    Remove pan from heat. Add cherries to rice. Stir to combine. Spoon into serving bowls. Sprinkle with crushed meringue. Serve.

Source: taste.com.au


Please enter your comment!
Please enter your name here