Cinnamon Rice Pudding

Step 1: Using a large saucepan over moderate heat, bring the milk and cream to a boil; add the rice and stir well.

Step 2: Boil gently until all the milk is absorbed, this will take about 30 minutes.

Step 3: Remove the pan from the heat and stir in the cinnamon, vanilla extract, sugar and 75 grams of the butter, then let cool to room temperature.

Step 4: Pre-heat the oven the 180C (160C fan).

Step 5: Add the yolks to the cold rice mixture, mixing well and using another bowl beat the eggs whites until stiff peaks form; fold them gently into the rice mixture.

Step 6: Brush a 23cm round mould, or six individual moulds, with the remaining butter; press the rice mixture into the mould and smooth the top.

Step 7: Bake the pudding until set and lightly brown on top, about an hour, or 20 minutes if individual moulds have been used (It will depend on the size moulds used for this step).

Step 8: Remove the pudding from the oven and let cool slightly on a wire rack.

Step 9: Slip a knife around the edges and invert on to a serving plate.

Step 10: Serve while still warm, with a delicate sprinkle of cinnamon & drizzled with more pouring cream.