MORELLO CHERRY MERINGUE

For you Tash .... Preheat your oven to 220 deg C . Please cook 4 cups of rice ( I used a rice cooker ) . Heat 1/4 litre of milk ( 1 cup ) with 1 tsp of vanilla extract . Now add the cooked rice and stir through the warmed milk over a low heat until thickened . In a separate bowl beat 4 egg whites till stiff , FOLDING 6 tbs of castor sugar through at the last moment . Drain 500gm of morello cherries . Well grease a round casserole / oven proof dish . Place the well drained cherries over the base of the dish . Now mix the rice pudding with with the stiffened egg whites and heap it in the form of a mound onto the cherries . Place the meringue in the well preheated oven and bake until the points of the meringue begin to get brown .... Tash your partner's grandmother Jessie Mersey was a wonderful home cook and taught me all about Pavlova.... and the diffence between pavlova and meringue .