- Add rice, milk and sugar to a medium-sized saucepan and cook over medium-high heat; stir occasionally, until milk reduces all the way. Remove pan from heat and fold in 2 egg whites. Place mixture in refrigerator. Once rice has cooled, form 12 rice balls, approximately the size of a golf ball. Set aside for later use.
- In a medium-sized mixing bowl add the remaining egg whites to make the meringue. Whip with a hand blender until frothy; add powdered sugar. Continue to whip until whites are thick and form stiff peaks. Dip rice balls into meringue, coating the surface area. Once coated, brown with a brûlée torch (alternatively, place coated rice balls on a baking sheet and brown under a broiler until tops are golden). Refrigerate for 30 minutes.
- In a medium-sized glass bowl, combine whipping cream and cream cheese. With a hand mixer, whip until thick and creamy.
- In the centre of each plate, spoon 2 tbsp (30 mL) of cheese mixture and top with two rice balls. Garnish each plate with candied pecans and a drizzle with cane syrup.
Source: Brennan’s Restaurant, New Orleans, LA