PUD: Fourth-Generation Rice Pudding
Source of Recipe
Fourth-Generation Rice Pudding
Recipe Introduction
This recipe has been in Christine Ferrare's husband's family for generations. His dad use to own a Greek diner in the Bronx, NY. People use to arrive from miles around to eat this creamy pudding.
7 cups whole milk
2 cups heavy cream
1 1/2 cups long-grain rice
1 cup sugar
3/4 cup raisins
1/4 cup unsalted butter
3 large eggs
1 teaspoon ground cinnamon -- for garnish
In a heavy 4-quart pot, combine the milk and heavy cream. Bring the mixture just to a boil over medium-high heat (small bubbles will appear around the edge of the pan), stirring frequently. Stir in the rice, sugar, raisins, and butter. Bring the mixture to a boil again; then reduce the heat. Cover and simmer, stirring frequently, until the rice is tender, about 1 hour.
Beat the eggs in a bowl until light. Temper the eggs by combining 1/4 cup of the cooked rice mixture with the eggs, stirring quickly. Add the egg-rice mixture back into the pot and incorporate with the rest of the rice. Stir constantly over low heat until the pudding thickens, about 3 minutes. Remove from the heat.
Serve nice and hot right out of the pot, or keep covered and cool before serving. Spoon the pudding into dessert dishes and sprinkle with cinnamon.
The pudding will keep in an airtight container in the refrigerator for 3 days. Cristina loves it cold right out of the fridge.
Makes 12 servings
Categories: Desserts
Recipe typed for you by Judi Mae Phelps
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