Mocha Meringue Pudding

Preheat oven to 350°F (175°C). In a medium saucepan, combine 3 cups cooked rice, 3 cups of the low-fat milk, ⅓ cup of the sugar, and salt. Heat over medium heat, stirring frequently, until the mixture reaches a gentle simmer.

In a small bowl, whisk the 3 egg yolks with the remaining ½ cup milk until well blended. Slowly add the egg mixture to the simmering rice mixture while stirring constantly to avoid curdling the eggs.

Remove the saucepan from heat and stir in 1 teaspoon of the vanilla extract. Add the 4 broken milk chocolate bars, stirring until the chocolate is completely melted and incorporated.

Dissolve the 1 tablespoon instant coffee in 1 tablespoon of warm water, then stir this coffee mixture into the pudding until evenly distributed.

Pour the pudding mixture into a 9-inch square baking dish, spreading it evenly.

In a clean bowl, beat the 3 egg whites with an electric mixer on high speed until soft peaks form. Gradually add the remaining ⅓ cup sugar while continuing to beat until stiff, glossy peaks form and the meringue is thick and pale.

Fold the remaining ½ teaspoon vanilla extract into the meringue mixture. Carefully spread or dollop the meringue evenly over the pudding layer, making sure to seal the edges to the sides of the baking dish.

Bake for 12-15 minutes until the meringue is golden brown on the peaks.

Remove from the oven and allow the pudding to cool to room temperature for about 15 minutes, then refrigerate for at least 2 hours before serving.