"21" Club Rice Pudding
Aunt Salli's Classic creamy rice pudding topped with whipped cream.
Yield
10 servingsPrep
10 minCook
2 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
milk
|
|
| 2 | cups |
light cream (half&half)
1 pint |
|
| ½ | teaspoons |
salt
|
|
| 1 | each |
vanilla bean
|
*
|
| ¾ | cups |
long grain rice
|
|
| 1 | cup |
sugar
|
|
| 1 | each |
egg yolks
|
*
|
| 1 ½ | cups |
whipped cream
|
|
| 1 | x |
golden raisins
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
milk
|
|
| 473 | ml |
light cream (half&half)
1 pint |
|
| 2.5 | ml |
salt
|
|
| 1 | each |
vanilla bean
|
*
|
| 177 | ml |
long grain rice
|
|
| 237 | ml |
sugar
|
|
| 1 | each |
egg yolks
|
*
|
| 355 | ml |
whipped cream
|
|
| 1 | x |
golden raisins
optional |
*
|
Directions
In a heavy saucepan, combine the milk, cream, salt, vanilla bean (split and scraped) and ¾ cup of the sugar and bring to a boil.
Stirring well, add the rice.
Allow the mixture to simmer gently, covered, for 1 ¾ 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 ¼ 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.
