aunt Faith makes the best rice pudding.
I will only agree to go to a Coney Island for the rice pudding. Sorry, I don’t eat hotdogs. Now, I never said I didn’t like hotdogs….
I just choose not to burp a hotdog all day long. Gross.
Besides, does anyone even know what hotdogs are anyways?!?! We all have our own speculations and just the thought of that alone convinces me to order the Greek salad with extra beets. Yup, I’d rather have a vegetable that taste like dirt.
This rice pudding recipe first came from my Aunt Faith. (Nellies sister) Aunt Faith got this recipe from a local Coney Island restaurant, but my lovely mother (Nellie) will deny all facts the Aunt Faith had this recipe first! Sisters….. My point is, THIS RECIPE IS A TRUE AUTHENTIC CONEY ISLAND RECIPE!
Ok, let’s talk raisins. Love them, or hate them? I’m on the fence.
You will never see me grab and pound down that little red box, that has a solid block of raisins all stuck together. Why such a small box, anyways?
I’ll tell you why! It’s because this tiny box was designed for the of the pointer finger only.
You have to take your pointer finger to break the raisins apart, making everyone look like they’re a sloth scratching and digging for ants. You know….what I’m talking about!
Then there is always that annoying last raisin stuck in the corner that never comes loose on its own. Once again, you can only use your pointer.
My other reason for loving Coney Island rice pudding is the creammmmm….mmmm peel back the seal on those individual mini coffee creamers and then pour as many as you can until it almost over flows.
Then drop half of the empty containers on the floor, so the waitress doesn’t think you have dairy issues.
Un-refrigerated coffee creamer is a standard condiment for every Coney Island! Make room ketchup and mustard!
Long grain rice is most commonly used for rice puddling. I also like to use jasmine rice. It gives a slightly floral scent and taste.
Use vitamin D milk for best flavor and creaminess. 2% works good too.
1 quart (4 cups) Milk (whole vitamin D)
1 quart (4 cups) Water
2 cups granulated Sugar
1 1/2 cup Long Grain Rice
1 cup Raisins (optional)
1 teaspoon Sea Salt
2 teaspoon Vanilla
2 Tablespoons Butter
In a large stock pot combine the milk, water, (raisins if using) sugar, rice and salt. Leave on medium heat stirring often for about 40-45 minutes or until the liquid has reduced down about 2 inches and the rice in done and has thickened the milk.
Turn heat to low. Beat the egg in a liquid measuring cup; add enough water to the egg to equal 1/2 cup of liquid. Add 1/4 cup of the rice mixture to the beaten egg, stirring instantly.
Add the tempered egg mixture to the rice stirring instantly. Turn heat back up to medium and bring just to a boil then remove from the heat.
Add the vanilla and butter. Pour into your dishes of choice. Sprinkle the top completely with ground cinnamon.
Serve warm with a splash of cream. So creamy and delicious!
*Recipe stolen from Nellie and revealed to the planet first on Tahnycooks!