| 1 | In a heavy saucepan, combine the milk, cream, salt, vanilla bean and ?cup of the sugar and bring to a boil. |
| 2 | Stirring well, add the rice. |
| 3 | Allow the mixture to simmer gently, covered, for 1 ?hours over a very low flame, until rice is soft. |
| 4 | Remove from the heat and cool slightly. |
| 5 | Remove the vanilla bean. |
| 6 | Blending well, stir in the remaining ?cup of sugar and the egg yolk. |
| 7 | Allow to cool a bit more. |
| 8 | Preheat the broiler. |
| 9 | Stir in all but 2 tablespoons of the whipped cream; pour the mixture into individual crocks or a souffle dish. |
| 10 | (raisins my be placed in the bottom of the dishes, if desired). |
| 11 | 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. |
| 12 | Chill before serving. |
