Sometime during my senior year in college, I discovered the pleasures of Kozy Shack rice pudding (is this only an East Coast thing?) and spent a good six months eating a lot of it. And then like so many food phases, I burnt out or lost interest and moved on (to gratin dauphinois, I believe). I recall trying to make rice pudding at one point, but it must have been pretty terrible, because I never tried to make it again — until last week.
Alex was laid low by some kind of stomach bug and needed comfort and nourishment, which made him think of Kozy Shack, which sent me looking for recipes and ultimately I used a few different versions as inspiration and winged it.
It wasn’t Kozy Shack, but it was good.
Cook one cup of basmati at a slow simmer in five or six cups of milk for about an hour. Add a tablespoon of vanilla extract. Combine two egg yolks with one-third cup of sugar and beat thoroughly. Temper yolk mixture with hot milk and then combine and cook for 5 to 10 minutes over low flame, stirring constantly, until slightly thickened. Best cold.
I like to dose my rice pudding with a heavy blanket of cinnamon.
PS. I recently walked past the restaurant from which this post takes its name — a restaurant that makes only rice pudding. Amazingly the place is still open after the better part of a decade. Only in New York, folks.
PPS. I have a new camera.