"21" Club Rice Pudding

"21" Club Rice Pudding
Yield: 10 Servings

1 qt Milk
1 pt Heavy cream
1/2 t Salt
1 Vanilla bean
3/4 c Long-grained rice
1 c Granulated sugar
1 Egg yolk
1 1/2 c Whipped cream


In a heavy saucepan, combine the milk, cream, salt, vanilla bean and /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.