Soak raisins in rum in a bowl for 1 hour. Combine milk, rice, 1/2 c 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 c 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" 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 T 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. Swerve with creme anglaise if desired.

(Picture of finished product and one serving in magazine shows the pudding has been cut into a wedge shape, like you'd cut a piece of pie)

From Saveur May/June '96