In a heavy saucepan, combine the milk,
cream, salt, vanilla bean and 3/4 cup of the 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 rice is soft. Remove from the heat and
cool slightly. Remove the vanilla bean.
Blending well, stir in the remaining 1/4 cup of sugar and the egg yolk. Allow to
cool a bit more. Preheat the
broiler.
Stir in all but 2 tablespoons of the
whipped
cream; pour the
mixture into individual crocks or a souffle dish. (Raisins my be placed in the bottom of the dishes, if desired.) 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.
