---------- 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
   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
   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
   (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