21 Club Rice Pudding

1 quart Milk
1 pint Heavy cream
1/2 teaspoon Salt
1 Vanilla bean
3/4 cup Long-grained rice
1 cup Granulated sugar
1 Egg yolk
1 1/2 cup Whipped cream
Raisins (optional)

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.

ENJOY!!!