Preparation:

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.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:

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