2 pt Milk, not skimmed or
Fatfree
2    Eggs, separated
5 tb Sugar
1    Vanilla pod
1 c  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 its
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.