Ingredients:
1 wine glass of pudding rice
Pinch salt
1 litre milk
1 stick cinnamon
1 strip lemon peel
9 tbsp caster sugar
3 eggs
Ground cinnamon
Method:
Put the unwashed rice in a saucepan, cover with water, add a pinch of salt and bring to the boil, continue boiling for 5 minutes or until the water has been absorbed.
Cover the rice with milk and add the cinnamon stick and lemon peel, stir well with a wooden spoon until the mixture becomes creamy.
Turn the heat down to very low and gradually add the remainder of the milk while continuing to stir. Add the sugar, stirring again until dissolved.
Cover and simmer gently for about 1 to 1¼ hours.
Separate the eggs, and in a large bowl, whisk the egg whites until stiff. Beat the yolks and mix gently into the whites.
Remove the lemon peel and cinnamon stick from the cooked rice, and stir in the egg mixture. Pour into a deep serving bowl and sprinkle with ground cinnamon.