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Add a teaspoon of lemon juice to each quart of water used to cook rice. The grains will stay white and separated.
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Yield: 10 servings
[edit] Ingredients
- 1 quart milk
- 1 pint heavy cream
- 1/2 teaspoon salt
- 1 vanilla bean
- 3/4 cup long-grain rice
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- 1 cup granulated sugar
- 1 egg yolk
- 1 1/2 cup whipped cream
- raisins (optional)
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[edit] 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 the 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 may 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.
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