1 pt (600 ml) milk
2 oz (50 g) short-grain rice, washed
1/4 cup (2 oz) caster sugar (superfine granulated)
2 egg yolks, beaten
1/4 tsp vanilla essence
2 oz (50 g) seedless raisins
2 oz (50 g) short-grain rice, washed
1/4 cup (2 oz) caster sugar (superfine granulated)
2 egg yolks, beaten
1/4 tsp vanilla essence
2 oz (50 g) seedless raisins
for the topping
2 egg whites
1/2 oz (10 g) caster sugar (superfine granulated)
1/2 oz (10 g) caster sugar (superfine granulated)
method
1. Preheat the oven to 400°F (200°C) Gas Mk 6.
2. Put the milk in a saucepan and bring to the boil.
3. Sprinkle in the rice.
4. Stir until the milk comes back to the boil, then stir in the sugar.
5. Lower the heat and simmer very gently, covered, for 30-35 minutes or until thick and creamy.
6. Take the pan off the heat and stir in the egg yolks, vanilla essence and raisins.
7. Butter a 2 pint (1.2 L) pie dish and pour in the rice.
8. To make the topping, beat the egg whites until stiff and shiny and then gradually whisk in the sugar.
9. Spoon over the hot pudding and put in the middle of the oven.
10. Bake for about 5 minutes until golden brown.
11. Serve at once with cream.
2. Put the milk in a saucepan and bring to the boil.
3. Sprinkle in the rice.
4. Stir until the milk comes back to the boil, then stir in the sugar.
5. Lower the heat and simmer very gently, covered, for 30-35 minutes or until thick and creamy.
6. Take the pan off the heat and stir in the egg yolks, vanilla essence and raisins.
7. Butter a 2 pint (1.2 L) pie dish and pour in the rice.
8. To make the topping, beat the egg whites until stiff and shiny and then gradually whisk in the sugar.
9. Spoon over the hot pudding and put in the middle of the oven.
10. Bake for about 5 minutes until golden brown.
11. Serve at once with cream.
serving amount
serves 4
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