ingredients

• 50g/2oz short-grain rice
• 3 tablespoons clear honey
• 750ml/11/4pt skimmed milk
• 1/2 teaspoon vanilla essence
• 2 egg whites
• 1 teaspoon freshly grated nutmeg

serves 4

• 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 1–11/4 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/13/4pt 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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