Creamy Rice Pudding

By From the Archives
Published: March 14, 2008
Updated: March 14, 2008

(Serves 6)

INGREDIENTS

1 quart milk
1 pint heavy cream
pinch salt
1 cup sugar
1 vanilla bean, scraped
3/4 cup long grain rice
1 egg yolk
1 and 1/2 cups whipped cream
raisins (optional)
1 teaspoon ground cinnamon

METHOD OF PREPARATION

In a large saucepan, combine the milk, cream, salt, 3/4 cup of sugar and vanilla bean; bring to a boil.
Stirring, add the rice and let the mixture simmer for 1 and 3/4 hours on a very low flame, stirring once in awhile.
Add the remaining sugar and egg yolk and beat well.
Add the raisins and cinnamon; mix well.
Stir in all but 2 tablespoons of the heavy cream; pour into small crock pots or soufflé dishes.
At serving time, spread remaining whipped cream on top in a thin layer, place under the broiler until lightly browned, chill slightly before serving.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.

"Pudding Week," aired during the week of March 17, 2008.