In a sauce pot bring the milk, cream, and two pounds of sugar to a scald.
Add the rice and stir.
Split the vanilla beans length wise and add to the pot.
Bring to a boil and reduce to a simmer stirring frequently.
When the rice is 95% cooked, whisk the egg yolks in one at a time and be sure not to scramble.
When the yolks are incorporated remove from the stove, transfer to a plastic shallow container and cover the surface of the rice with plastic wrap. This will prevent a dry skin forming.
In a separate bowl combine the raspberries, blackberries and sugar.
Allow to sit at room tempeture for one half hour to soften and extract the juices.
Place a generous portion of the rice pudding in the center of a plate.
Stack the macerated berries in the center.
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