Wild Rice Pudding with Caramel Sauce

1/2 cup wild rice (wehani, if available)
10 cups whole milk
Seeds of one split and scraped vanilla bean
1 1/2 cups sugar
1 cup basmati rice
1/2 cup golden raisins
1 large egg
2 large egg yolks
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

2 cups Caramel Sauce (optional)

In a medium saucepan over high heat, bring 5 cups of water to a boil.  Add the wild rice, reduce the heat to medium, and simmer until rice is tender, about 40 minutes.  Drain if necessary and reserve.

In a large saucepan over high heat, bring the milk to a boil with the vanilla seeds and the sugar.  Add the basmati rice.  Reduce the heat to medium, cover, and simmer for 1 hour, or until tender and creamy.  Add the wild rice and the raisins and cook for 10 minutes more, stirring.

In a mixing bowl, lightly whisk the egg, egg yolks, vanilla extract and spices until blended.  Whisk in a little of the hot rice to warm the mixture, then pour the egg mixture into the remaining hot rice.  Cook, stirring, over low heat for 3 minutes.  (Cool and refrigerate, covered, up to 1 day ahead.)

Serve topped with caramel sauce, if desired.

Makes 8 to 10 servings.

From Bold American Food by Bobby Flay, with minor changes