Ingredients:

2 tablespoons short-grain rice

500 ml (2 cups) water

pinch salt

3 eggs

75 g (1/3 cup) sugar

1 teaspoon vanilla

625 ml (2½ cups) milk

¼ cup sultanas

Directions:

1. 1. Bring water and salt to the boil. Gradually add rice. Boil rapidly uncovered 10 minutes drain well.
2. 2. In a bowl beat eggs, sugar and vanilla together, add rice and sultanas. Add milk gradually, stir to combine. Pour into ovenproof dish. Stand in baking dish with enough water to come halfway up sides of dish.
3. 3. Bake at 180°C for 35 minutes. Now slip a long fork under the skin that has formed on top, stir gently to distribute rice evenly.
4. 4. Reduce heat to 160°C. Bake further 15 minutes, then stir with fork again. Cook further 15 to 20 minutes, or until set.

Bon Appetit!