Caramel Rice Pudding

Serves: 4-6

Ingredients:

1 cup rice
3 cups water
13 ounce (400 g) can condensed milk
1 tablespoon butter
1 tablespoon lemon juice
3 eggs, separated
1 tablespoon vanilla essence
2 tablespoons caster sugar
2 teaspoons cinnamon sugar*
2 teaspoons cinnamon
* Microwave method only

Microwave Method:

1. Place rice and water in a large Pyrex bowl. Cook for 12-15 minutes on HIGH, or until tender. Drain.
2. Mix condensed milk and butter together. Cook for 5-6 minutes on HIGH, stirring every 30 seconds. (Caramel will boil over if not stirred).
3. Stir cooked rice, lemon juice, egg yolks and vanilla essence into caramel. Pour into a 2-quart (litre) pudding bowl.
4. Beat egg whites until stiff, gradually beat in sugar. Spoon over rice pudding.
5. Sprinkle with cinnamon sugar. Bake for 8-10 minutes on MEDIUM.
6. Stand 5 minutes before serving.

Note: Only use cinnamon sugar when cooking in microwave mode.

Convection Microwave Method:

1. Place rice and water in a large Pyrex bowl. Cook for 12-15 minutes on HIGH, or until tender. Drain.
2. Mix condensed milk and butter together. Cook for 5-6 minutes on HIGH, stirring every 30 seconds. (Caramel will boil over if not stirred).
3. Stir cooked rice, lemon juice, egg yolks and vanilla essence into caramel. Pour into a 2-quart (litre) pudding bowl.
4. Preheat oven to 350 degrees F (180 degrees C).
5. Beat egg whites until stiff, gradually beat in sugar. Spread over rice pudding.
6. Sprinkle with cinnamon.
7. Bake on Low Rack for 10 minutes on LOW MIX/BAKE.