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Cooked by: Chef / Last Modified: 3/24/2004 / Course: dessert / Number of Servings: 10 |
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Directions: 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.
| Ingredients:
1 Quart(s) Milk
1 Pint(s) Heavy cream
1/2 Teaspoon(s) Salt
1 Vanilla bean
3/4 Cup(s) Long-grained rice
1 Cup(s) Granulated sugar
1 Egg yolk
1 1/2 Cup(s) Whipped cream |
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