"21" club rice pudding

Yield: 10 servings

Measure Ingredient
1 quart Milk
1 pint Heavy cream
½ teaspoon Salt
1 Vanilla bean
¾ cup Long-grained rice
1 cup Granulated sugar
1 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.

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