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Rice Pudding - Prudhomme


2 1/2 cups milk
2 cups heavy cream, in all
1 1/2 cups uncooked rice, preferably converted
3/4 cup sugar, in all
1 tsp ground nutmeg, in all
1 cup raisins
4 egg whites
4 egg yolks, well beaten
1 tablespoon vanilla extract, PLUS 2 tsp
3 1/2 cups chantilly cream (see recipe)

In top of a double boiler over high heat, combine the milk, 1 cup of the cream, the rice, 1/2 cup of the sugar and 1/2 teaspoon of the nutmeg; cover and cook 25 minutes. Stir in the raisins; cover and cook 30 minutes more. Remove from heat (leave covered) and set aside. Place the egg yolks in a small bowl. Gradually add about 1 cup of the rice mixture to the yolks, mixing quickly so egg yolks don't cook. Then stir in the remaining 1 cup cream, the vanilla and the remaining 1/2 teaspoon nutmeg. Pour into an ungreased 13x9-inch baking pan. Gently fold in the egg-white mixture. Bake at 250 F until meringue cooks and rice is tender but still firm, about 30 minutes. Serve hot or lukewarm.

For each serving allow 1/2 cup of pudding topped with 1/4 cup Chantilly Cream.




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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.