INGREDIENTS

500 ml milk

250 ml cooked, long-grain rice (good use for leftover rice)

2 large eggs, separated

125 ml white sugar

1 ml salt

2 ml vanilla essence

METHOD

Heat the milk to lukewarm and stir in the rice. Remove from the stove. Beat the egg yolks with the sugar and salt, then gradually add the milk mixture, beating constantly. Whisk the egg whites until stiff and fold them into the rice mixture. Stir in the vanilla essence and pour the mixture into a greased, ovenproof dish. Bake the pudding at 180ºC for about 40 minutes, or until set. Serve hot with honey or golden syrup.