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Souffleed rice pudding

by Christina Julia

Souffléed rice pudding

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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

Instructions

  • 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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