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Dutch Rice Pudding

1 liter (2 pints approx) whole milk
2 eggs, separated
5 tablespooms sugar or more
1 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 centre and 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 and 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 and fold them
into the rice. Pour the pudding into a serving bowl and cool before
eating.

Note: The rice pudding will not be firm, but more or less runny.
It should be eaten with blue plums: soak dried blue plums overnight,
cook shortly in their soaking juice, thicken the juice with
potato-flour/farina and cool before serving together with the
pudding.

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