21 Club Rice Pudding

• 1 quart milk
• 2 cups light cream (half&half) 1 pint
• 1/2 teaspoons salt
• 1 each vanilla bean
• 3/4 cups long grain rice
• 1 cup sugar
• 1 each egg yolks
• 1 1/2 cups whipped cream
• 1 x golden raisins optional

1. In a heavy saucepan, combine the milk, cream, salt, vanilla bean (split and scraped) and 3/4 cup of the sugar and bring to a boil.
2. Stirring well, add the rice.
3. Allow the mixture to simmer gently, covered, for 1 3/4 hours over a very low flame, until rice is soft.
4. Remove from the heat and cool slightly.
5. Remove the vanilla bean.
6. Blending well, stir in the remaining 1/4 cup of sugar and the egg yolk.
7. Allow to cool a bit more.
8. Preheat the broiler.
9. Stir in all but 2 tablespoons of the whipped cream; pour the mixture into individual crocks or a souffle dish.
10. (Raisins my be placed in the bottom of the dishes, if desired.)
11. 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.
12. Chill before serving.

milk, light cream, salt, vanilla bean, long grain rice, sugar, egg yolks, whipped cream, golden raisins

Taken from recipeland.com/recipe/v/21-club-rice-pudding-50731 (may not work)