Serves 8
100 g (4 oz) rice
225 ml (8 fl oz) water
pinch salt
100 g (4 oz) sugar
5 g (1 tsp) ground cinnamon
900 ml (1 1/2 pt) milk
2 eggs
50 g (2 oz) raisins
1. Wash the rice in running water until the water is clear.
2. Put it in a bowl with enough hot water to cover and leave to soak for 15 minutes.
3. Drain the rice and put in a heavy-bottomed pan with the water and salt.
4. Cover the pan, bring to the boil and then cook on a.low heat until the water has been absorbed.
5. Stir most of the sugar and half of the cinnamon into the cooked rice. Add the milk and mix well. Cook, uncovered, over a low heat until most of milk has been absorbed. Stir occasionally.
6. Lightly beat the eggs and mix into the rice. Continue to cook for 5 minutes.
7. Stir in the raisins and turn the rice pudding into a serving dish. Combine the remaining cinnamon with the remaining sugar and sprinkle over the pudding.
8. Cool and chill before serving, perhaps with fresh raspberries and single cream.
