A nice fluffy warming vanila delight best served warm, with some apricot jam.

Ingredients for 10 slices:

• 125g rice
• 2 pints of milk
• pinch of salt
• 100 g sugar
• grated skin of 1 lemon
• 1 teaspoon of vanilla essence
• 10g sultanas
• 3 eggs separated
• 1 tablespoon of flour
• 50g butter
• few walnut halves roughly chopped

How to make:

A double walled or thick pan comes handy for this recipe as we are boiling milk and it may burn easily.

• Cover the rice with the milk, add the sugar, a little salt and cook it on a gentle heat until the rice is tender. You have to watch and stir frequently if not all the time ;-).
• Add the vanilla essence with the grated rind of one unwaxed lemon, sultanas. Mix well then cover to let it rest and cool.
• With an electric mixer cream the egg yolks and soft butter for a few minutes
• Beat the eggwhites till forms firm peaks
• With a fork loosen up the cold rice pudding and carefully fold in the creamed egg and butter, followed by the spoonful of flour.
• Finally add the beaten eggwhites and carefully fold around till all ingredients mixed evenly.
• Lightly grease a medium cake tin with butter and pour in the souffle mixture distributing evenly, it’s now ready for the oven.
• Bake in a 200C preheated oven for 25 minutes,
• When ready cut into square slices, dust with icing sugar and sprinkle with grated lemon zest, serve with apricot jam and roughly chopped walnuts sprinkled on top.

Here is a close-up, taken in the dark with flash, let’s just say these were at the earlier days of my food photography.