Souffléed rice pudding
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.