Baked rice pudding - Rice_Risotto

Method

Preheat the oven to 180C.

In a saucepan stir 50g of ground rice into 600ml of cold milk until it is smooth. Add 120g of caster sugar, stir and bring gently to the boil. Simmer for a minute, add 125g of unsalted butter and stir until it has melted. Turn off the heat, allow it to cool, then mix in 4 egg yolks. Beat three of the whites until firm, fold into the mixture and add 25g of slivered almonds, 50g of mixed peel and a pinch of nutmeg. Spoon into a buttered ovenproof dish, and place it in the oven in a water bath with 2cm of water in it.

Bake for about 35 to 40 minutes until firm.