2C rice basmati
1C water
1/4C rose water
3/4C sugar
2 tbsp corn starch
1/4 tsp salt
2 large eggs- separated
1 tsp vanilla
3C milk
1/2 tsp lemon zest
1/4C raisins
How to prepare:
Wash rice and put it in a medium saucepan. Add water and rose water. Heat to boiling, stirring from time to time, reduced heat. Cover and simmer for 15-20 minutes until all water is absorbed. Heat the oven to 180C. Grease oven dish. Keep aside.
In a medium mixing bowl, put the egg yolks, vanilla. 1/2C sugar, cornstarch, 1/2C milk and salt, mix well. Add remaining milk, raisins, lemon zest and add into cooked rice casserole.
Pour the mixture into the oven dish. Place the oven dish in the oven & bake (water bath) for 30-35 minutes until milk is absorbed. Beat egg whites until foamy, add 1/4C sugar gradually and continue beating stiff and glossy.
Take out the casserole from the oven, pip the egg whites over the pudding and returned to the oven. Bake until the egg whites are golden.
Serve warm or cold.
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