FDNY Fireman’s Rice Pudding

September 11, 2001.

Nine years later…

September 11, 2010.

Today is the anniversary of 9/11.

We will never forget this date.

The September 11 attacks were a series of coordinated suicide attacks by Al-Qaeda upon the United States.

So many innocent lives were lost. May we always remember those that died and those that are forever pained from this mindless tragedy.

I came across a recipe named, FDNY Fireman’s Rice Pudding.

I thought it would be fitting to post a recipe in honor of all our heroes.

God bless America!

FDNY Fireman’s Rice pudding
from http://www.food.com/ – by DeSouter
Adapted Recipe Tutorial by Carmen Ortiz of Baking is my Zen

Servings: 10
Prep Time: 10 mins
Total Time: 55 mins

INGREDIENTS:
1 quart whole milk or 1 quart 2% low fat milk
1/4 teaspoon salt
1 cup white rice (rinsed in cold water and drained)
2 eggs
1 cup evaporated milk (3/4 cup + ¼ cup)
1 teaspoon vanilla
1/2 cup sugar
1/4 cup raisins

DIRECTIONS:
1. Place milk and salt into a saucepan.

2. When milk is warm, add rice.

3. Bring to a slow boil and then reduce to a simmer, stirring constantly.

4. Cook until the rice is soft, about 35-40 minutes.

5. In a large bowl, blend the eggs, 3/4 c evaporated milk, vanilla and sugar.

6. Add 1/4 cup evaporated milk to the hot rice.

7. Add the raisins.

8. When rice is soft, spoon about 1 cup of the rice mixture into the blended egg mixture, then pour the mixture into the remaining rice and cook until bubbly and thick.

9. Place into a bowl, sprinkle a bit of cinnamon on top if you wish.

10. Refrigerate until cold.

RECIPE PHOTO TUTORIAL

FDNY Fireman’s Rice Pudding

An Adapted Version by Carmen Ortiz of Baking is my Zen

I cook the rice in water instead of the milk. I use medium grain rice.

First, add 1 cup rice into a colander and rinse with water.

Add the rice into saucepan. Pour in 2 cups water.

Add ¼ teaspoon salt and stir.

Cook on medium high heat for 10 minutes. (stir once after 5 minutes)

The water should be halfway evaporated. Stir.

Cook on low heat. Cover with a lid (or aluminum foil) and simmer for 5 minutes.

Remove the lid. Stir rice.

Add 4 cups milk (or 1 quart) into the rice.

Simmer 10 minutes, uncovered. Stirring often.

While rice simmers…make the EGG MIXTURE.

In a large bowl, blend the 2 eggs,

Add only 3/4 cup (of the 1 cup) evaporated milk,

Mix.

Add 1 1/2 teaspoons vanilla and ½ cup sugar to eggs.

(I added more vanilla a little more sugar-about ¼ cup).

Set the egg mixture aside.

Back to the milk & rice in the saucepan:

Add the remaining 1/4 cup evaporated milk to the hot rice.

Add ¼ cup raisins.

When rice is soft, spoon about 1 cup of the rice mixture

into the blended egg mixture,

then pour the mixture into the remaining rice and cook until bubbly and thick.

Place into a bowl, sprinkle a bit of cinnamon on top if you wish.

Cover using plastic film wrap on top of rice pudding.

This prevents a top skin from developing on the rice pudding.

Refrigerate until cold.

Want to jazz up your Rice Pudding?

Add about ¼ cup liquor (more or less to your liking) to the rice pudding towards the end of the cooking process.

Here are some liquor suggestions:

Amaretto

Bacardi Gold Rum

Frangelico

Peace…Love…Harmony,

Carmen

Baking is my Zen…sweet nibbles for the soul