Boil the rice in about 1 quart of lightly salted water for 40 minutes, let sit for 15 minutes with the lid on, then let cool.

Preheat oven to 400 °F (200 °C).

Chop the dates, boil briefly with 4 tablespoons of water and the vanilla pulp, and then remove from heat.

Melt the butter in it and then add the egg yolks.

Purée with an immersion blender.

Mix the date purée into the rice.

Beat the egg whites to stiff peaks with the granulated sugar.

Fold in.

Fill a greased casserole dish and bake for 55 minutes.

For the peach sauce, pit the fruit and purée with the other ingredients, then sieve.

Dust the casserole with confectioner’s sugar and serve with the peach sauce.