Saturday, September 11, 2010

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

DO NOT USE MY PHOTOGRAPHY WITHOUT PERMISSION

ALL PHOTOGRAPHY (UNLESS INDICATED) IN THIS BLOG BELONGS TO CARMEN ORTIZ OF BAKING IS MY ZEN.

PLEASE DO NOT USE MY PHOTOGRAPHY WITHOUT MY PERMISSION.

Thank You.

~ Carmen Ortiz - blogger (Baking is my Zen)