Recipe - Creamed Rice Pudding

1 qt Half & half
2 cup Heavy cream
Three fourths cup Long grain white rice
2/3 cup Sugar
1/8 teaspoon Salt
2 teaspoon Vanilla
3 Egg yolks
1/3 cup Raisins
3 tablespoon Dark rum
1 teaspoon Cinnamon
1 teaspoon Almond extract
Cinnamon sugar

Chef Roger Smith of Neiman Marcus The Restaurant and The Club Beverly
Hills
Combine half & half and 1 One half cups heavy cream in a large, heavy saucepan.
Stir in rice, sugar, salt, and vanilla. Place pan over moderate heat and,
stirring constantly, bring to a boil; but do not boil. Reduce heat to low
and simmer, stirring frequently, for 35 minutes until as thick as oatmeal.
Stir continuously for the last 10 minutes to avoid sticking.

Remove pan from heat. Whisk egg yolks in a large bowl and gradually add
about 1 cup of the pudding; then, add the remaining pudding. Stir in almond
extract. Cover pudding with plastic wrap, placing the wrap directly on the
pudding to prevent a skin from forming. Cool pudding, preferably overnight.
Combine raisins and rum in a small bowl. Soak at least 1 hour, but
preferably overnight. Whip remaining heavy cream until stiff. Carefully
fold it into the chilled rice pudding. Drain raisins and spoon them into
individual serving bowls. Sprinkle raisins with cinnamon; spoon in pudding.
Top with cinnamon sugar and glaze under broiler until browned. Serves 810

Posted to recipeludigest by GramWag@aol.com on Feb 4, 1998