Banana Rice Pudding

• 1/3 cup short grain rice
• 2 1/2 cups skim milk
• 1 teaspoon vanilla extract
• 2 tablespoons honey
• 2 very ripe bananas
• Finely grated zest of 1/2 lemon
• 2 egg whites
• pinch nutmeg

In a small saucepan place heat the rice and milk together and stir in the honey and vanilla.  Bring the liquid to the boil then reduce the heat and very slowly simmer for an hour stirring every so often to prevent the rice sticking to the bottom.  The mixture is ready when the rice is soft and the mixture is thickened but still a little sloppy.
Preheat the oven to 180 degrees.  Mash the banana with a fork and fold them into the rice mixture together with the lemon zest.  In a separate bowl whisk the egg whites until soft peaks form.  Fold the egg whites into the mixture and spoon into six ramekins or a 1.25 litre souffle dish.  Sprinkle with nutmeg and bake for 10 – 12 minutes or until golden grown and well risen.  Serve warm.