SERVES 8
3 tablespoons water
2 tablespoons butter
¼ teaspoon salt
1 cup long-grain or arborio white rice, uncooked
½ gallon milk
6 eggs
2 teaspoons vanilla extract
1 cup plus 3 tablespoons granulated sugar
½ teaspoon cream of tartar
PUDDING: In a large pot, bring water, butter and salt to a boil. Add rice and stir. Add milk and bring to a boil for 30 minutes. Avoid leaving this unattended on the stove, and stir often, making sure the rice does not stick. Once cooked, remove pot from stove-top. Separate eggs, reserving egg whites for the topping. In a bowl, mix egg yolks, vanilla extract and 1 cup of sugar. Add mixture to cooked rice very slowly, stirring in a little at a time. Place in a 3-quart casserole dish.
TOPPING: Preheat oven to 350 degrees. In a medium, chilled bowl, combine cream of tartar with the egg whites. Beat until soft (not stiff). Add 3 tablespoons sugar and continue to beat until it reaches the consistency of whipped cream. Spread lightly over pudding. Bake until lightly browned, about 10 minutes.
ED MANNARINO, SENECA