21 Club Rice Pudding

malinda sargent


Recipe from cdkitchen.com delicious and easy, I also love putting in dried apricots or dried cherries or cranberries

★★★★★ 1 vote


1 quart milk
1 pint heavy cream
1/2 teaspoon salt
1 vanilla bean
3/4 cup long-grained rice
1 cup granulated sugar
1 egg yolk
1 1/2 cup whipped cream
raisins (optional)


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

About 21 Club Rice Pudding

Course/Dish: Puddings