Grace Keros, owner of American Coney Island, offers The Metropolitan her recipe for Rice Pudding (just in time for another holiday)


Rice Pudding:

1 cup rice Medium grain

1.5 cups sugar

4 cups milk

3 cups water

2 egg yolks

1 tsp spoon vanilla

3 tbl spoons corn starch


Cook rice in boiling water until water is absorbed. Add milk and sugar and cook slowly at medium heat until rice is tender. Continue mixing slowly as milk comes to boil. Remove pot from heat.

In a small bowl beat the egg yolks, then add a little of the hot mixture to them slowly. Then pour into the rice mixture in pot. Put pan on low heat again and stir until creamy. Add vanilla in another small bowl mix cornstarch with a little milk. Add this to the rice mixture slowly stirring vigorously until well mixed and creamy. It will thicken up the pudding.

Pour into large serving bowl or individual small dessert bowls.

Sprinkle with cinnamon

Serves 12