"21" Club Rice Pudding

1. 1

   In a heavy saucepan, combine the milk, cream, salt, vanilla bean (split and scraped) and 3/4 cup of the sugar and bring to a boil.

2. 2

   Stirring well, add the rice.

3. 3

   Allow the mixture to simmer gently, covered, for 1 3/4 hours over a very low flame, until rice is soft.

4. 4

   Remove from the heat and cool slightly.

5. 5

   Remove the vanilla bean.

6. 6

   Blending well, stir in the remaining 1/4 cup of sugar and the egg yolk.

7. 7

   Allow to cool a bit more.

8. 8

   Preheat the broiler.

9. 9

   Stir in all but 2 tablespoons of the whipped cream; pour the mixture into individual crocks or a souffle dish.

10. 10

    (Raisins my be placed in the bottom of the dishes, if desired.)

11. 11

    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.

12. 12

    Chill before serving.

* Per serving · 4 servings · Values may vary.