Mumies (Albanese) Rice Pudding

📜 Collection: Elizabeth Knee Collection | ✍️ Attribution: Rosalie | 📂 Category: Desserts A classic Albanese-style rice pudding recipe sourced from a New York restaurant, featuring a rich simmered milk and rice base finished with egg, sugar, and vanilla. Best served warm with cream or vanilla ice cream.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
5 mins	50 mins	None	6 servings

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🔪 Key Equipment

• Saucepan
• Mixing bowl
• Wooden spoon

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Ingredients

Pudding Base

Measurements	Ingredients	Prep / Notes
2 qts	Milk
1 cup	Rice
3 oz or 2 tbsp	Butter

Egg Mixture

Measurements	Ingredients	Prep / Notes
1	Egg
4 oz	Sugar
1/4 tsp	Salt
3/4 tsp	Vanilla Extract

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Instructions

Step 1: Simmer the Rice

1. Combine the 2 qts milk, 1 cup rice, and 3 oz or 2 tbsp butter in a saucepan and simmer uncovered for 45 minutes over low heat, stirring a few times to prevent sticking until the rice is tender.

Step 2: Thicken and Finish

2. In a separate bowl, mix together the 1 egg, 4 oz sugar, 1/4 tsp salt, and 3/4 tsp vanilla extract.
3. Add this mixture to the hot rice mixture and cook together for a few minutes, stirring constantly, until the pudding thickens and coats the back of a spoon.
4. Serve warm with cream or vanilla ice cream. Do it slowly the first time!

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💡 Make-Ahead & Storage: Can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk if it becomes too thick.

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Original Recipe Scan