INGREDIENTS

INSTRUCTIONS

1. Rinse a heavy saucepan with cold water; leave wet. Place 4 cups of the
milk, the sugar, salt and vanilla bean in the pan (if using vanilla
extract, do not add it now). Cover and bring slowly to a boil. Stir in the
rice with a large fork. Cover and simmer gently, stirring occasionally,
until the rice is quite tender, about 40 minutes. Remove the vanilla bean;
scrape the seeds into the rice mixture and stir in.
2. Preheat the oven to 400 F, with a rack in the center. Butter a 12-inch
oval pudding or gratin dish or other large shallow baking dish. In a bowl,
beat the egg, egg yolks and the remaining 2 cups milk until combined (if
you are using vanilla extract, add it now). Add this mixture and the
raisins to the rice and stir to combine. Pour into the prepared baking
dish. Set the baking dish in a roasting pan, and place in the oven. Pour
enough hot tap water into the roasting pan to reach about halfway up the
sides of the baking dish.
3. Bake for 25 minutes. Stir the pudding gently with a fork to redistribute
the rice. Bake for another 25 minutes. Stir again; lightly sprinkle the
surface of the pudding with the cinnamon. Bake until the top of the pudding
has crusted over lightly and is spotted with gold; the pudding should still
be slightly liquid, another 25 minutes. (The total baking time is about 1
1/4 hours. The timing can vary based on the depth and size of the baking
dish; do not overbake.)
4. Remove the pudding from the water bath and cool on a wire rack. Serve
lukewarm or slightly chilled.
Both recipes are from _Classic Home Desserts_ by Richard Sax.
Posted to EAT-L Digest 28 Aug 96
From:    Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date:    Thu, 29 Aug 1996 18:25:30 EDT

A Message from our Provider:

“Having Truth decay? Brush up on your Bible!”