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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is the recipe that was submitted to Gourmet Magazine by the FDNY Company 18. Very simply and oh so very good! I like to add raisins to my rice pudding. If you do too, add the raisins into the milk and rice mixture before simmering so they will be nice and plump :) Ingredients:
2 quarts whole milk |
1 cup long-grain white rice, do not rinse (medium or short grain will give you a creamier consistency) |
1 cup sugar |
2 tablespoons unsalted butter |
1 teaspoon vanilla |
1/4 teaspoon salt |
2 large eggs |
1 cup heavy cream |
1/2 teaspoon cinnamon |
Directions:
1. Bring milk, rice, sugar, butter, vanilla, and salt (raisins too, if desired) to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour.
2. Just before rice mixture finishes cooking, whisk eggs lightly in a bowl.
3. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly.
4. Stir egg mixture into remaining rice mixture in pan, then stir in cream.
5. Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon.
6. Chill pudding, covered, at least 3 hours.
7. Makes 6-8 servings.
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