French Rice Pudding

• 2-3 ounces rice
• 1 pint milk water
• ¼ pound

Cook rice in milk and a little water with sugar and salt until tender but not mushy. Beat egg yolks and add hot rice mixture slowly. Cook in the top of a double saucepan until thick. Cool slightly and fold in beaten egg whites. Flavour with vanilla essence and, if necessary, more sugar.

Bake pudding in a fairly hot oven