FDNY - Rice Pudding ‘Gonzo’ (in memory)
Recipe by: FDNY - Company 18 named for Steve ’Gonzo’ Gonzalez
Servings: 8

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.

2 quarts whole milk
1 cup long-grain white rice -- do not rinse
1 cup sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 cup heavy cream
1/2 teaspoon cinnamon

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.

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.

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.

Cooks' note: • Pudding can be chilled, covered, up to 3 days.

Gourmet: January 2002; Sugar and Spice
Source: Epicurious Food © 2000 CondéNet Inc. All rights reserved.
Copied by Tom Shunick - A Maryland Receptarist - January 3, 2002