"21" Club Rice Pudding

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.