This is Nanny.
This is Nanny's rice pudding.
Now tell me you wouldn't eat anything this woman cooked. I had a hankering for her famous rice pudding (no diner anywhere can compare) and I wanted it now. So I called her up and she relayed her recipe for me over the phone, repeating the ingredients several times to make sure I got it right. That and the fact that she took her hearing aid out, so she couldn't hear me asking her to "Go on.."
Nanny is a cook extraordinaire. Hailing from Santa Margherita, Sicily by way of Bushwick, Brooklyn she has taught my mother, and me, everything I know about intuition in the kitchen. The woman never sits down, and at 90 years old she still cooks up a storm on a daily basis. Next up - her meatballs. I promise, you won't be dissapointed.
Here's how to make her rice pudding:
Mix together 1 egg yolk, 1/2 cup sugar, 2 cups milk and a pinch of salt over medium heat in large sauce pan. Once heated (sugar dissolved) add 1 cup of short grain white rice and 2 cups of milk. Raise heat and continue to stir - 20 minutes or so. Don't raise heat too much or the milk will cook off before the rice is tender. You want the consistency to be thickened but a little loose as well - not pudding-like. Turn off heat and let rice cool thoroughly. Stir occasionally. In a separate bowl whip 2 egg whites to stiff peaks. You can do this by hand if you don't feel like breaking out your beater. Once the rice is totally cool (seriously, don't rush this!) fold the egg whites into the pudding. Pour into a serving bowl and sprinkle with cinnamon!!
The result: light, fluffy, chewy rice pudding - with no hint of heavy custard in sight.
Last step: tell me how it is.