Rice Pudding #2

Soak raisins in rum in bowl for 1 hour. Combine rice, milk, .5 c sugar and vanilla bean in 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 temp. Pour 1 c sugar into a skillet (shake so that sugar spreads evenly), and place over medium high heat. Cook, without stirring, until sugar begins to melt, about 2 min., then stir w a wooden spoon until golden and just beginning to foam, about 3 min. Remove from heat and carefully pour into a 9″ baking pan, and (working quickly before caramel hardens) tilt to coat bottom and sides. Preheat oven to 375. Stir yolks and raisins (discard rum) into rice., Beat whites until foamy. Slowly add 1T sugar, beat until soft peaks form, and fold into rice mixture. Transfer to caramelized pan, set pan in a shallow pan of water, and bake until a knife comes out clean, about 1 hour. Cool slightly in pan, then turn out onto a platter. Serve w crème anglaise, if desired.

Raisins 0.33c
Rum 0.25c
Milk 6c
Rice 1c short grained (arborio)
Sugar 1.5c + 1T
Vanilla 1 bean, split
Egg 4 separated