This is one of my personal favorites. The recipe comes from Joann Denicolo's grandmother, Josie. Joann's mother, Jennie, and brother, Tommy, kept the recipe alive by serving it at Tommy's Italian deli in Blackwood, NJ, Denicolo's Deli. To this day, Joann still makes this delectable dessert, and was kind enough to share the story with us!
Half gallon (or more) of milk
1 cup of rice
1 cup of sugar (old recipe call for 1 3/4 cups but you may find one cup to be adequate)
2 tsp vanilla (don't put this in until it's almost cooked)
3 eggs, beaten
Combine everything except vanilla and eggs in a pot on the stove over low heat for 3 hours until very thick. Stir every 10 minutes or so. The pudding liquid should be almost absorbed, but there should still be some remaining. Rice will rise to the top and should be soft. Remove from heat. Beat the eggs, then add in thirds (as if one at a time), stirring quickly. If you add too slowly, the white part starts to cook. The pudding should be hot when adding the eggs. Add vanilla and stir.
Top with cinnamon and enjoy a little piece of heaven!
1 cup of sugar (old recipe call for 1 3/4 cups but you may find one cup to be adequate)
2 tsp vanilla (don't put this in until it's almost cooked)
3 eggs, beaten
Combine everything except vanilla and eggs in a pot on the stove over low heat for 3 hours until very thick. Stir every 10 minutes or so. The pudding liquid should be almost absorbed, but there should still be some remaining. Rice will rise to the top and should be soft. Remove from heat. Beat the eggs, then add in thirds (as if one at a time), stirring quickly. If you add too slowly, the white part starts to cook. The pudding should be hot when adding the eggs. Add vanilla and stir.
Top with cinnamon and enjoy a little piece of heaven!
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