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1
In a small saucepan, heat the raisins and Armagnac or rum and simmer until most of the liquid is absorbed, about 1 minute.
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2
Remove from the heat, cover, and set aside.
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3
In a large saucepan, combine the milk, rice, sugar, and salt.
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4
Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
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5
Cook over low heat at a gentle simmer, stirring frequently with a heatproof rubber spatula to make sure that the rice isnt sticking to the bottom.
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6
At first, the mixture will be rather liquidy, but as the mixture thickens, youll need to be vigilant and stir almost constantly.
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7
When the milk has been absorbed by the rice and the pudding resembles a loose risotto, which will take about 45 minutes, remove the pan from the heat.
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8
Remove the vanilla pod (it can be rinsed, dried, and used for another purpose; see page 14), then stir in the raisins and any unabsorbed soaking liquid.
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9
Serve warm or at room temperature.
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10
Drizzle individual servings with Cognac Caramel Sauce (page 240) or Orange Caramel Sauce (page 242).
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11
The rice pudding can be stored in the refrigerator for up to 3 days.
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12
If it loses its creaminess, stir in some more m
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13
To make ORANGE-BAY LEAF RICE PUDDING, add 3 fresh or 2 dried bay leaves in place of the vanilla bean and four 1-inch (3-cm) wide strips of orange zest.
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14
Cook as directed, then remove the bay leaves and zest strips before serving.
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15
If you like very rich rice pudding, substitute 2 1/2 cups (625 ml) heavy cream or half-and-half for an equal amount of the milk.
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16
Arborio rice is used to make risotto and is sold in most supermarkets.
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17
Similar Italian short-grain rice, such as Carnaroli, can also be used.
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18
If you cant find either, substitute regular short-grain rice; the texture of the pudding will be a bit less creamy, but it will still taste delicious.
