| Recipe: | "21" Club Rice Pudding |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 10 |
| Difficulty: | N/A |
| Ingredients: | 1 quart milk
1 pint heavy cream
1/2 tsp salt
1 vanilla bean
3/4 cup(s) Long-grained rice
1 cup(s) granulated sugar
1 egg yolk
1 1/2 cup(s) whipped cream
raisins (optional)
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| Directions: | 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 andthe 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.
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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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