Here is an old favorite from the Famous New York 21 Club. I like to add a little fresh ground Nutmeg to mine right before serving it. You can find more of their recipes in The ’21 Cookbook.
1 qt. Milk
1 pint Heavy Cream
1/2 tsp. Salt
1 tsp. Vanilla
1 C. Sugar
3/4 C. Long Grained Rice
1 Egg Yolk
1 1/2 C. Whipped Cream
In a heavy saucepan, combine the milk, cream, salt, and 3/4 cup sugar, and bring to a boil. Stirring well, add the rice. Allow the mixture to simmer gently, covered for 1 3/4 hours over a very low flame, until the rice is soft. Remove from the heat and cool slightly. Blending well, stir in the remaining 1/4 cup sugar and the egg yolk. Allow to cool a bit more. Preheat the broiler. Stir in all but 2 tablespoons of whipped cream and add the vanilla; pour the mixture into individual earthenware crocks or souffle dish. Preheat broiler. After spreading the remaining whipped cream in a thin layer over the top, place the crocks or dish under the broiler until the pudding is lightly browned. Chill before serving.
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