Serves 6
My friend Julian gave me the original version of this recipe. It is a custard-based pudding that is very close to the kind served in Greek delis all over the New York area. The original recipe said that “one taste and you will see that this needs no raisins, cinnamon, nutmeg, or whipped cream.” I agree.
1 quart whole milk
½ cup sugar, plus 2 additional tablespoons
1 cup water
¾ cup uncooked medium grain white rice
2 eggs
1 cup half-and-half
1 teaspoon vanilla
Place the milk, water and ½ cup sugar in a deep pot and bring to a boil over medium heat. Stir with a heat-proof spatula to keep the milk from sticking to the bottom and burning. Keep your eye on the pot. As soon as it comes to a boil, it will foam up. Add the rice, stir well and turn the heat down to a low simmer. Cover, but leave the lid slightly ajar. Cook until the rice is done but still firm, stirring occasionally, usually around 40 minutes.
Beat the eggs, the 2 tablespoons of sugar, the half-and-half and the vanilla together. Slowly add this mixture to the rice, stirring gently but continuously. Raise the heat slightly and, stirring gently, cook for another 5 minutes until the liquid thickens slightly. Do not let it boil, and scrape the bottom of the pot often to keep it from sticking.
Let cool in the pot, then either serve warm or refrigerate overnight. It will continue to thicken in the refrigerator.
