Recipe - Rustic Rice Pudding

1 qt Milk
One half cup Plus 2 tablespoons uncooked
longgrain white rice
1 pn Salt
One half cup Plus 1 tablespoon sugar
2 Egg yolks
1 teaspoon Pure vanilla extract
One fourth teaspoon Ground cinnamon
1/8 teaspoon Grated nutmeg
One fourth cup Raisins
One half cup Heavy cream
2 tablespoon Dark rum

EMERIL LIVE SHOW #EMIA34

In a saucepan, over medium heat, combine the milk, rice, and salt. Simmer
for 30 minutes, or until the rice is tender. In a mixing bowl, combine 1/2
cup of the sugar, the egg yolks, vanilla, cinnamon, and nutmeg. When the
rice is done, stir the raisins and the sugar and egg mixture into the rice
pot. Cook over medium heat stirring constantly, for about 4 minutes, or
until the mixture thickens. Remove from the heat and let cool. Mix together
the cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl.
Using a handheld mixer, beat until soft peaks form. Fold in the cooled
rice mixture. Spoon the mixture into six 4ounce custard cups and
refrigerate for 1 hour. Serve chilled.

Yield: 6 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 20, 1998