Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 1 quart | Milk |
| 1 pint | Heavy cream |
| ½ teaspoon | Salt |
| 1 \N | Vanilla bean |
| ¾ cup | Long-grained rice |
| 1 cup | Granulated sugar |
| 1 \N | Egg yolk |
| 1½ cup | Whipped cream |
| \N \N | 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.