Gateau De Riz (Rice Pudding)

1/3 cup raisins
1/4 cup dark rum
6 cups milk
1 cup short grain white rice, such as arborio
1 1/2 cups plus 1 tbsp 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 cup 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 cup 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-inch 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 Tbsp 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.

Serve with Creme Anglaise if desired.

Servings: 4
Source: Saveur, May/June