CINNAMON RICE PUDDING
INGREDIENTS
1 liter milk
375 ml rice (raw)
12,5 ml cinnamon (not less)
90 ml sugar
75 ml butter
3 large eggs separated
METHOD
Bring the milk to a boil in a large pot on a medium to high heat. As soon as the milk boils toss in the rice and give it a good stir, reduce the heat to medium and cook the rice for about 30 minutes until the milk has been absorbed then remove from the heat. (Be careful not to burn the rice)
Add the cinnamon, sugar and 65 ml of the butter to the hot rice off the heat and stir it in until the butter has completely melted and the cinnamon and sugar evenly distributed and leave it to cool to room temperature.
Now put your oven on to 180 Celsius while you finish the recipe.
Add the egg yolks and stir into the cooled rice, set aside. In a separate bowl beat the egg whites to stiff peaks and then fold gently into the rice mixture. It is fine to have white streaks through your mixture.
Now take the last bit of butter and grease a 23 cm round mould well.
Spoon in your mixture and smooth over the top. You can give it a press and even a tap on the counter to make sure that there is no air in the mixture.
Bake it for about an hour until the top is nicely browned and the rice is set.
Cool off for a few minutes after removing from the oven and then turn it out. You may need to slide a knife around the top edge.
Serve while still warm with some whipped cream or sliced fresh fruit or both.
SOURCE/PHOTO: “Cookbook”
