Dutch rice pudding

Yield: 1 Servings

Measure Ingredient
2 pints Milk, not skimmed or
\N \N Fatfree
2 \N Eggs, separated
5 tablespoons Sugar
1 \N Vanilla pod
1 cup Plain rice

Put the milk in a large pan on a slow heat. Cut the vanilla pod open lengthwise, drop it in the milk. When milk is almost boiling, take out the vanilla pod, scrape out the soft black center & put this in the milk. Your milk (and pudding) will be full of tiny black spots: this is supposed to happen. Throw the rest of the vanilla pod away.

Put the rice in the boiling milk, cook on slow heat for 1 hour approx. Beat the egg yolks with a fork in a small bowl; add a little of the hot rice, mix. Put the yolk mixture back into the rest of the rice & stir well. Do not boil, or the pudding might curdle. When mixed well, turn off heat. Add sugar (try a bit to check if it's sweet enough for you). Let pudding cool until almost cold. Beat the egg whites until very stiff & fold them into the rice. Pour the pudding into a serving bowl & cool before eating. The rice pudding will not be firm, but more or less runny. This is also meant to be.


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