RICE PUDDING

THE GRILL

2 Tablespoons butter
3 1/2 cups milk
1/4 cup sugar
1/2 cup short-grain rice
1-1/2 inch vanilla bean
1 cinnamon stick
1 egg yolk
2 tablespoons water
3/4 cup raisins
Ground cinnamon

In 1 gallon sauce pan, place butter, milk, sugar, rice, vanilla bean and cinnamon stick.  Bring to boil, reduce heat and simmer 8 minutes, stirring every 2 to 3 minutes.

Combine egg yolk and water, then stir into saucepan.  Simmer 10 minutes longer - stirring every 3 minutes.  Remove from heat and transfer to separate container and chill in refrigerator.  Stir every 10 minutes to prevent rice from settling on bottom.

Simmer raisins 3 minutes in water to cover.  Let cool 1 hour, then add to rice pudding.  Remove vanilla bean and cinnamon stick.  Refrigerate 2 to 3 hours or until as thick as desired.  Sprinkle with ground cinnamon to garnish.