Souffléed rice pudding
Ingredients
6
Steps
5
Serves
4
Cook Time
95-100 Min
Ingredients
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Put the rice, honey and milk in a heavy or non-stick saucepan, and bring to the boil.
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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.
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Preheat the oven to 220°C/ 425°F/Gas mark 7.
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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.
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Sprinkle with grated nutmeg and bake for 15–20 minutes until the pudding is well risen and golden brown. Serve hot.