A classic to take with you on training.
Preheat the oven to 175 °C.
Boil the rice in 400 ml rice milk until done. Stir regularly so that the rice does not stick to the bottom.
Mix the pudding powder with the remaining milk. Add this to the rice at the end of the cooking time and let it thicken. Stir in the sugar. Let cool slightly.
Separate the egg and beat the egg white until stiff. Stir the egg yolk into the rice and then fold in the egg white.
Line four baking tins with baking paper or dust them with flour. Cut the dough into the right size and line the molds with it. Press firmly.
Add the rice mixture and bake in the middle of the oven for 25 minutes.
Remove the cakes from the molds and let them cool on a rack.