Hot Desserts Recipes - Soufflés Rice Pudding

Ingredients

• 65g/2 1/2oz or 1/4 cup short grain pudding rice

• 45ml/3 tbsp clear honey

• 750ml/1 1/4 pints or 3 2/3 cups semi-skimmed milk

• 1 vanilla pod or 2.5ml/1/2 tsp vanilla essence

• 2 egg whites

• 5ml/1 tsp finely grated nutmeg

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Method:

1. Place the pudding rice, clear honey and the milk in a heavy-based or non-stick saucepan and bring to the boil. Add the vanilla pod, if using.

2. Reduce the heat and cover with a tight-fitting lid. Leave to  simmer gently for about 1-1 1/4 hours, stirring occasionally prevent sticking, until most of the liquid has been absorbed.

3. Remove the vanilla pod from the saucepan, or if using vanilla essence, add this to the rice mixture now. Preheat oven to 220C/425F/Gas 7.

4. Place the egg whites in a clean dry bowl and whisk until  stiff peaks form.

5. Using a metal spoon or spatula, fold the egg whites " into the rice mixture and tip into a 1 liter/1 3/4 pint/4 cur ovenproof dish.

6. Sprinkle with grated nutmeg and bake for 15-20 minutes until the pudding is well risen and golden brown. Serve hot.