\"21\" club rice pudding
10 servings
Ingredients
| Quantity | 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) | ||
Directions
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.