Souffléed rice pudding







Cook Time

95-100 Min


  • 50g/2oz short-grain rice
  • 3 tablespoons clear honey
  • 750ml/1 1⁄4pt skimmed milk
  • 1⁄2 teaspoon vanilla essence
  • 2 egg whites
  • 1 teaspoon freshly grated nutmeg
  • Put the rice, honey and milk in a heavy or non-stick saucepan, and bring to the boil.
  • Reduce the heat, and put the lid on the pan. Leave to simmer gently for 1–1 1⁄4 hours, stirring occasionally to prevent sticking, until most of the liquid has been absorbed. Add the vanilla essence.
  • Preheat the oven to 220°C/ 425°F/Gas mark 7.
  • Put the egg whites in a bowl, and whisk until they hold soft peaks. Using a large metal spoon, carefully fold the egg whites evenly into the rice mixture, and tip into a 1-litre/1 3⁄4pt ovenproof dish.
  • Sprinkle with grated nutmeg and bake for 15–20 minutes until the pudding is well risen and golden brown. Serve hot.
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