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
