"21" Club Rice Pudding
Aunt Salli's Classic creamy rice pudding topped with whipped cream. 29
light cream (half&half)
long grain rice
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.