Active Time

　　1 1/4 hr

　　Total Time

　　3 1/4 hr

　　Francoise Joiris of New York, New York writes: "In honor of our firefighters lost on September 11, could you please rerun the article and recipes you published a few years back about Company 18 of the FDNY? This is our local company, and it suffered a great loss of men at the World Trade Center."

　　We're happy to reprint this recipe, named for firefighter Steve "Gonzo" Gonzalez.

　　

Ingredients

Makes 6 to 8 servings

　　2 quarts whole milk

　　1 cup long-grain white rice (do not rinse)

　　1 cup sugar

　　2 tablespoons unsalted butter

　　1 teaspoon vanilla

　　1/4 teaspoon salt

　　2 large eggs

　　1 cup heavy cream

　　1/2 teaspoon cinnamon

　　

Step 1

Bring milk, rice, sugar, butter, vanilla, and salt to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour.

　　

Step 2

Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream.

　　

Step 3

Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. Chill pudding, covered, at least 3 hours.

　　Cooks' note:

　　•Pudding can be chilled, covered, up to 3 days.