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