Citrus pudding

Preheat the oven to 170 ºC (335 ºF). Grease a 24 cm pie dish with margarine. Place the rice, milk, evaporated milk and spices in a large saucepan and bring to boil. Stir continuously. Simmer gently until the rice is cooked and nearly all the liquid has been absorbed. Add the honey and cool slightly. Beat the egg yolks lightly and stir into the rice mixture. Spoon into the prepared dish. Spread the surface of the mixture with lemon curd and arrange the orange segments on top. Beat the egg whites until soft peaks form. Add the castor sugar by the spoonful while beating continuously. Spoon meringue onto the tart, spreading it over the entire surface. Bake for 20 minutes or until the meringue turns pale brown. Serve hot.
Serves 6.