|Brown rice||125 Milliliter (1/2 Cup)|
|Water||150 Milliliter (2/3 Cup)|
|Whole milk||1 Liter|
|Lemon rind||1⁄2 Teaspoon, finely grated|
|Honey||45 Milliliter (3 Tablespoon)|
|Vanilla extract||1⁄2 Teaspoon|
|Nutmeg||1 Dash, freshly grated|
Rinse the rice and place in a large enameled saucepan with the water.
Bring to a boil, reduce heat, cover and simmer until water is absorbed.
Add the milk, lemon rind and honey.
Simmer 20 to 25 minutes, until the rice is tender, stirring occasionally.
Remove from heat.
When rice has cooled slightly, add a spoonful of rice to the egg yolk, then add yolk mixture and Vanilla Extract to remaining rice.
Beat the egg whites with an eggbeater or on low, then medium speed with an electric mixer.
Fold the egg whites gently into the rice mixture.
Pour the rice mixture into a lightly oiled, 8 X 8-inch (20 X 20-cm) shallow baking dish.
Dust with a little freshly grated nutmeg.
Place pudding in a preheated 300°F (150°C.) oven for about an hour, until the surface is browned.
Serve hot or cold.