| JOHN SINENO'S FAMOUS NO-BAKE RICE PUDDING |
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By NYC Fireman John Sineno Makes 20 to 25 servings1 pound long-grain white rice 1 gallon milk 3 cups sugar 3 ounces vanilla extract 2 cans (12 ounces each) evaporated milk 1 package vanilla tapioca pudding (not instant) 5 eggs, beaten Raisins (optional- as many or as few as you want) Ground cinnamon In a large saucepan with a lid, cook the rice, milk, and sugar, stirring occasionally, until the mixture comes to a slow boil. Reduce the flame and let it simmer; and remember, stirring prevents the mixture from sticking. As the mixture begins to thicken, add the vanilla, evaporated milk, and tapioca pudding. Sitr well and cover. Very slowly and gradually, add the eggs to the simmering mixture. Cook, stirring, until thickened. If raisins are to be added, place in a bowl, cover with boiling water, and let stand for 15 minutes; drain. Put the raisins in the bottom of a large baking pan (or two disposable foil baking pans), pour the pudding over the raisins, stir, then let the mixture cool. Sprinkle the top of the rice pudding with cinnamon before serving. |
