• 60 gm / 2¼ oz short-grain pudding rice
• 600 ml / 1 pint skimmed milk
• 3 tablespoons clear honey
• 1 vanilla pod
• 2 ripe bananas
• ½ lemon, finely grated zest
• 2 egg whites
• a pinch of freshly grated nutmeg

Place the rice in a saucepan with the milk.

Stir in the honey and add the vanilla pod, bring gently to the boil.

Reduce the heat and cover, simmer for 1 hour to 1 hour 15 minutes, stirring occasionally to prevent it sticking, until the rice is soft and the mixture has thickened but is still sloppy.

Meanwhile, heat the oven to 200ºC / 400ºF.

Remove the vanilla pod from the rice.

Peel the bananas and slice them thinly, then fold then into the rice with the lemon zest.

In a clean, dry bowl, whisk the egg whites until soft peaks form.

Fold egg whites into the rice mixture.
Spoon the rice mixture into six 200 ml / 7 fl oz ramekins, or a 1.2 litre / 2 pint soufflé dish, and sprinkle with nutmeg.

Place the ramekins or dish on a baking sheet and bake individual puddings for 10-12 minutes, or the large pudding foe 25-30 minutes,
until golden brown and well risen.Serve warm.

by Pak101.com (few years ago!) / 985 views