Keith Young

Muligooch’s Rice Pudding

Preparation info
  • Serves

    8 to 10

    • Difficulty

      Easy

    • Ready in

      1 hr 5

Appears in
Cooking with the Firehouse Chef: The Food that Fuels New York’s Bravest
Cooking with the Firehouse Chef

By Keith Young

Published 2005

  • About

The guys at my firehouse love it when Jimmy Mulligan, L-156, makes his mother-in-law Henrietta’s rice pudding. What I like about it is the loose consistency, which is the way I think rice pudding should be. The recipe is great as it is, but you can also vary it by using the suggestions below.

Ingredients

  • 8 cups whole milk
  • ¾ cup long-grain white rice
  • 2 eggs

Method

Warm (do not boil) the milk in a large saucepan. Add the rice and cook over medium heat, stirring constantly, for 25 to 30 minutes.

Combine the eggs and sugar in a mixing bowl and whisk in 1 cup milk from the rice pot. After 30 minutes, add the egg and sugar mixture to the rice and cook for 30 minutes more, stirring frequently. Remove the pudding from the heat and transfer it to a servi