For 4 generous or 6 smaller servings you need
250ml cooked rice (long grain, Basmati or Jasmine)
250ml full cream milk or half milk, half cream
4 cardamom pods, remove husks and lightly bruise the seeds
1-2 sticks cinnamon
1 or 2 X 1g sachets Stevia or 20ml sugar
10ml custard powder or cornflour, mixed to a smooth paste with 20ml water
25ml golden sultanas, or cubed dried mango, crystallised ginger, seedless raisins
10ml rose water
10ml vanilla extract
2 eggs, separated
A sprinkling of ground cinnamon
You need a baking dish that will take about 650ml, lightly greased or sprayed with non-stick spray, alternatively use 4 individual baking dishes with capacity of 250ml, such as soufflé dishes; for smaller serving you can stretch this to 6 dishes.
Set the oven at 180°C
Optional: Add the cardamom and cinnamon to the milk. Heat it to just under boiling point and set it aside for at least an hour. Strain and continue as follows.
Add the rice and if you have not followed above, add the cinnamon, cardamom and fruit to the rice
Add the sweeteners and the cornflour paste
Heat the mixture, stirring continually until the mixture becomes thick and creamy
Remove from the heat. Remove the cinnamon sticks. Allow the mixture to cool slightly for about 5 minutes.
Lightly whisk the egg yolks with the rose water and vanilla. Pour half of the warm rice mixture over the yolks, stirring continually. Add the remaining warm mixture and stir well.
You can prepare up to this stage well in advance and leave the mixture at room temperature until required.
About 40 minutes before you want to serve this, do the next step
Whisk the egg whites to soft peaks. Fold the whites into the creamy rice mixture
Pour it into a prepared baking dish or individual dishes
Sprinkle with ground cinnamon
Bake at 180°C for 30-35 minutes. Smaller servings will bake for 20 minutes.
Optional: serve with whipped cream lightly flavoured with rose water (5ml to 250ml cream)