Baked Rice Pudding with Grapefruit

In a pot, bring milk and vanilla bean (split lengthwise) to a boil. Add rice, bring to a boil again, then reduce heat to low. Simmer about 40 minutes. Remove from heat and remove vanilla bean.

Soak raisins in rum. In a bowl, beat egg yolks with sugar until light. Stir mixture, along with raisins, into the cooled rice pudding. Beat egg whites until stiff, then carefully fold into rice pudding.

Grease a pudding mold with butter or oil. Sprinkle with breadcrumbs. Remove peel and pith from grapefruit, and cut out sections with a sharp knife. Pour rice pudding into the mold (or 4 small ramekins).