INGREDIENTS

INSTRUCTIONS

Soak raisins in rum in a bowl for 1 hour.  Combine milk, rice, 1/2 c
sugar, and vanilla bean in a medium saucepan. Bring to a boil over
medium heat, reduce heat to medium-low, cover and cook, stirring
occasionally, until rice absorbs all liquid, about 1 hour.  Remove
from heat, scrape seeds from vanilla bean into rice, discard pod. Set
aside to cool to room temperature.  Pour 1 c sugar into a skillet
(shake so the sugar spreads evenly) and  place over medium-high heat.
Cook, without stirring, until sugar  begins to melt, about 2 minutes,
then stir with a wooden spoon until  golden and just beginning to foam,
about 3 minutes.  Remove from heat  and carefully pour into a 9" baking
pan, and (working quickly) tilt  to cover bottom and sides.  Preheat
oven to 375.  Stir egg yolks and raisins (discard rum) into  rice. Beat
egg whites until foamy.  Slowly add 1 T sugar, beat until  soft peaks
form, then fold into rice mixture.  Transfer to  caramelized pan. Set
pan in a shallow pan of water (bain marie) and  bake until a knife
inserted into the middle comes out clean, about 1  hour. Cool slightly
in pan, then turn out onto a platter.  Swerve  with creme anglaise if
desired.  (Picture of finished product and one serving in magazine
shows the  pudding has been cut into a wedge shape, like you'd cut a
piece of  pie)  From Saveur May/June '96  From the recipe files of
suzy@gannett.infi.net Posted to MM-Recipes  Digest V3 #297  Date: Tue,
29 Oct 1996 23:03:36 -0500 (EST)  From: suzy <suzy@gannett.infi.net>

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