Title: "21" Club Rice Pudding
Categories: Pudding Rice Blank
Yield: 10 Servings
| 1 | qt | Milk |
| 1 | pt | Heavy cream |
| 1/2 | ts | Salt |
| 1 | | Vanilla bean |
| 3/4 | c | Long-grained rice |
| 1 | c | Granulated sugar |
| 1 | | Egg yolk |
| 1 1/2 | c | Whipped cream |
| | | Raisins (optional) |
In a heavy saucepan, combine the milk, cream, salt, vanilla bean and 3/4
cup of the sugar and bring to a boil. Stirring well, add the rice. Allow
the mixture to simmer gently, covered, for 1 3/4 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 1/4 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.