"21" club rice pudding

10 servings
1 quart Milk
1 pint Heavy cream
½ teaspoon Salt
Vanilla bean
¾ cup Long-grained rice
1 cup Granulated sugar
Egg yolk
1½ cup Whipped cream
  Raisins (optional)

In a heavy saucepan, combine the milk, cream, salt, vanilla bean and ¾ cup of the sugar and bring to a boil. Stirring well, add the rice. Allow the mixture to simmer gently, covered, for 1¾ hours over a very low flame, until rice is soft. Remove from the heat and cool slightly. Remove the vanilla bean. Blending well, stir in the remaining ¼ cup of sugar and the egg yolk. Allow to cool a bit more. Preheat the broiler. Stir in all but 2 tablespoons of the whipped cream; pour the mixture into individual crocks or a souffle dish. (Raisins my be placed in the bottom of the dishes, if desired.) After spreading the remaining whipped cream in a thin layer over the top, place the crocks or dish under the broiler until the pudding is lightly browned. Chill before serving.

Similar recipes

Random recipe of the day

Pectin stock

Follow us

 Subscribe in a reader