Title: Vanilla Rice Pudding with Vanilla Sugar Crust
Categories: Dessert Vanilla
Yield: 6 Servings

2		Vanilla pods; split lengthwise
4	c	Half-and-half
3	c	Water
1	c	Basmati rice
1/4	ts	Salt
1/4	c	Light brown sugar; firmly packed
1/2	ts	Nutmeg
1/2	c	Golden raisins
1 1/2	tb	Vanilla extract
1/2	c	Vanilla sugar

Place the vanilla pods, half-and-half, water, rice, salt, brown sugar, and nutmeg into a heavy saucepan. Bring to a boil over high heat, then reduce heat to moderately low and simmer for 30 to 40 minutes, stirring occasionally. When the rice has absorbed most of the liquid and is tender, remove the vanilla pods and add the raisins and vanilla extract; mix well. Cook for 5 minutes, remove from heat, and cool to room temperature. Pour into a 6-cup shallow ovenproof baking dish, cover with plastic or foil, and refrigerate until cold and firm.

Preheat broiler for 15 minutes.

Remove the rice pudding from the refrigerator and sprinkle the vanilla sugar evenly over the surface. Place under the broiler for 5 to 7 minutes or until the vanilla sugar is golden brown and bubbling. Remove from the broiler and let sit at room temperature for 5 minutes. Spoon into individual bowls, distributing the sugar crust evenly; serve warm.

Contributor: Dave Sacerdote

From: Dave Sacerdote Date: 11-17-97 (16:39) Occ Bbs (51) Cooking

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