ingredients
serves 5 - 6
2/3 cup sugar
1/3 cup water
2 1/2 cups milk
3/4 cup short grain (white) rice
2 large eggs, separated
method
1. Put 1/3 cup of the sugar and the water in a saucepan and heat, stirring to dissolve the sugar.
2. Bring to the boil and boil until the syrup is light golden brown.
3. Immediately tip the syrup into a greased and warmed 4 cup mould and tip the mould round so the bottom and sides are coated.
4. Put the milk in a double boiler and bring to simmering point.
5. Stir in the rice and remaining sugar. Simmer for 40 - 50 minutes, stirring occasionally, or until the rice is soft and has absorbed all the milk. Remove from the heat and cool for 15 minutes.
6. Beat the egg yolks into the rice mixture. Beat the whites until stiff and fold in. Turn into the caramel-lined mould and cover with foil.
7. Steam for 1 hour or until the pudding is set.
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more information
Cooking time: about 2 hours
