How to make
Heat the milk in a container on the stove, add the cinnamon stick and vanilla pod scrapings + the pod itself. Once warm, dissolve 2/3 cup (150 g) of sugar in it. Add the rice and let it simmer until the rice absorbs the milk, stirring frequently and carefully.
Leave the milk and rice to cool and remove the vanilla pod and cinnamon stick. Mix it with the raisins and beaten egg yolks. Separately, beat the egg whites with a pinch of salt and carefully mix it into the remaining mixture.
Caramelize 2 tablespoons of sugar at the bottom of the baking form. Pour the rice mixture over the caramel and put the cake to bake in a preheated 360°F (180 °C) oven for about 20 minutes.
Serve the rice cake with vanilla cooled and cut into pieces.
