Soak the raisins in water until needed. Boil the rice in 4 cups (1L) of boiling water for 5 minutes. Drain; bring milk and sugar to a boil, add rice, lemon rind and cinnamon. Cook over low heat until rice has absorbed all of the milk, stirring constantly.

Stir in butter, raisins and egg yolks and let cool. Whip the egg white until stiff and fold into the rice.

Preheat the oven to 350°F (180°C). Pour mixture into 6 buttered individual molds and bake for 45 minutes, or until a knife is inserted in the centre comes out clean. Unmold the puddings onto individual plates, sprinkle with the powdered icing sugar and serve.

COOK'S TIP: These little cakes are often served in cafés with a cappuccino. To serve as a dessert, spoon fresh fruit purée over them.