Ingredients:
500 ml/17.5 fl oz milk
250 ml/9fl oz cooked rice
2 large eggs, separated
125 ml/4.5 fl oz white sugar
pinch of salt
a few drops of vanilla essence

Method:
Heat the milk to lukewarm and stir in the rice. Remove from the heat. Beat the egg yolks with the sugar and salt, and then gradually add the milk mixture, beating all the time. 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.