Rice Pudding Gonzo

  • Prep Time: 20 mins
  • Total Time: 1 hrs 20 mins
  • Servings: 6-8
  • About This Recipe

    “This is the recipe that was submitted to Gourmet Magazine by the FDNY Company 18. Very simply and oh so very good! I like to add raisins to my rice pudding. If you do too, add the raisins into the milk and rice mixture before simmering so they will be nice and plump :)”


  • 2quartswhole milk
  • 1cuplong-grain white rice, do not rinse( medium or short grain will give you a creamier consistency)
  • 1cupsugar
  • 2tablespoonsunsalted butter
  • 1teaspoonvanilla
  • 1/4 teaspoonsalt
  • 2largeeggs
  • 1cupheavy cream
  • 1/2 teaspooncinnamon
  • Directions

  • Bring milk, rice, sugar, butter, vanilla, and salt (raisins too, if desired) 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.
  • Makes 6-8 servings.
  • Reviews

  • “I used Mandarin long grain rice…all I had, and had to cook this 12 minutes longer.Rice was still not quite as tender as it should be, and it was a little runny in the morning.However, I have not ever had rice pudding before, (which amazes my husband who grew up on it!) and the taste is just simply fabulous!! It is absolutely perfect, and we will definitely make this again and again! My husband says his mom used to make rice pudding for him all the time, and he said this was the best he has ever had!Thanks, Bev, for posting this!!”

  • “Right up front, let me say that this is a fantastic recipe. Also, right up front, I must admit that I still prefer rice pudding made with short-grain rice. HOWEVER, this recipe made a creamy, rich, delicious rice pudding–the only downfall to me was the texture of the rice which, even when cooked this long, still retains too much “tooth” for my liking. It’s not the fault of the recipe, just my preference. I can’t wait to make this with a rice like arborio! Be aware that this recipe does require a lot of attention, particularly near the end where almost constant stirring is necessary. I added raisins, which I think no self-respecting rice pudding should be without. Bev, thank you SO much for posting this; I loved the taste and I will definitely be trying this again with different rice!”

  • “This is a true 5 star dish!I have never tasted rice pudding this good—ever.Amazing recipe Bev!Thank you for sharing it with us!(just a note–I used jasmine rice, because that’s all I had on hand–it turned out beautifully!)”

  • “I double checked to see if I used the right quantities, because my pudding did not set, at all. It was like cooked rice stirred in cream and sugar. The flavor was delicious, but it should be called rice soup, not pudding. If anyone can tell me what I did wrong, I’d appreciate the tip.”