| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Dessert | 10 | Servings | |
INGREDIENTS
| 1 | qt | Milk |
| 1 | pt | Heavy cream |
| 1/2 | ts | Salt |
| 1 | Vanilla bean | |
| 3/4 | c | Long-grained rice |
| 1 | c | Granulated sugar |
| 1 | Egg yolk | |
| 1 1/2 | c | Whipped cream |
| Raisins (optional) |
INSTRUCTIONS
From: Bobb1744@aol.com Date: Tue, 23 Apr 1996 13:28:27 -0400 Recipe By: Aunt Salli's 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 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 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. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #55 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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