For the rice: SOAK rice in a bowl with hot water, for 10-15 minutes. Then wash until water looks clear and strain. Heat oil in a pot and fry onion and garlic. ADD rice, fry it until it gets transparent. Drain the oil. GRIND the half of an onion in a blender, garlic and the quarter of water. Add it to rice and let the liquid evaporates. ADD hot water with the chilies , cilantro and parsley branches. Season. Cover and cook over low fire for 30-40 minutes. Settle for 10 minutes, without covering it. Remove the chilies and parsley and reserve. For the rajas: HEAT oil in a saucepan, fry garlics with onion until they get transparent. Add the poblano rajas and cook over low heat for 5 minutes. In a blender, grind the tomato with onion and garlic and strain. Add the rajas. SEASON and cook for 30 minutes until the sauce gets dense. For the cream: MIX the cream with yogurt in a bowl. Season with garlic, pepper and salt. Grate the cheese and reserve. For the pudding: PRE HEAT the oven at 175° C for an hour. PLACE a rice layer in a mold with butter and add some butter pieces; place on top a layer of  rajas, cream and cheese; cover with another rice layer, and another layer of butter pieces. Repeat the procedure. Finish with a rice layer. BEAT whites with salt until stiff. Wrap yolks and beat slightly. Cover rice and bake for 30-45 minutes or until whites get browned. SERVE the pudding on a platter.