---------- Recipe via Meal-Master (tm) v8.04
  
       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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