Mum's Rice Pudding with Sultanas

Chuck the rice, water, butter and sultanas into a heavy-bottomed saucepan and bring to a proper boil.

Drop the heat to low, cover, and let it bubble away for 15 minutes until the rice is tender.

Stir in the sugar and all the half-and-half, then bring back to the boil.

Reduce to low-medium heat and stir constantly for 15 minutes until it's thick enough to coat the back of a spoon. (Don't walk away during this bit - it'll catch and burn if you're not watching.)

In a small bowl, beat the egg yolk until smooth, then whisk in the milk and a few spoonfuls of the hot rice mixture to temper it.

Pour this back into the pan and stir for a minute to cook the yolk through, then remove from heat.

Stir in the vanilla and let it cool for an hour at room temperature.

If the mixture's gone too thick, loosen it with the double cream until it's how you like it.

Whisk the egg white to soft peaks, then add the remaining sugar and beat until stiff and glossy.

Gently fold the meringue into the cooled pudding - don't knock all the air out.

Spoon into a serving bowl, dust with cinnamon, and chill for at least 2 hours before serving.