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Prep Time: 75 Minutes Cook Time: 120 Minutes |
Ready In: 195 Minutes Servings: 6 |
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Francoise Joiris of New York, New York writes: In honor of our firefighters lost on September 11, could you please rerun the article and recipes you published a few years back about Company 18 of the FDNY? This is our local company, and it suffered a great loss of men at the World Trade Center. We're happy to reprint this recipe, named for firefighter Steve Gonzo Gonzalez. Ingredients:
2 quarts whole milk |
1 cup long-grain white rice (do not rinse) |
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 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. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream.
3. Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. Chill pudding, covered, at least 3 hours.
4. Cooks' note: •Pudding can be chilled, covered, up to 3 days.
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