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Gateau De Riz (Rice Pudding)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GATEAU DE RIZ (RICE PUDDING)
 Categories: Rice, Dessert, Pudding, Rice
      Yield: 4 Servings
 
    1/3 c  Raisins
    1/4 c  Dark rum
      6 c  Milk
      1 c  Short grain white rice, such
           As Arborio
  1 1/2 c  Plus 1 T sugar
      1    Vanilla bean, split
      4    Eggs, separated
           Creme Anglaise (optional)
 
  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
 
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