Gateau De Riz (Rice Pudding)

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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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