This is part of an ongoing series to celebrate bodegas (and their owners) in New York City—each week, we're highlighting recipes from food writers and chefs made entirely from ingredients purchased in bodegas. Today: avid home cook and longtime Communications Director over at Mario Batali, LLC, Pam Lewy gives us a handy recipe for oh-so-comforting rice pudding made with the most standard of bodega ingredients.
Rice pudding is delicious on its own, or can be the base for a more flavorful dessert. Consider omitting the typical add-ins like raisins and cinnamon, and try chocolate chips, bananas or any other bodega staple instead. Use leftover rice from last night's dinner or start from scratch. —Pam Lewy
| 1 | cup long-grain rice |
| 1 | egg |
| 1 | cup milk |
| 14 | ounces condensed milk |
| 2 | teaspoons vanilla extract |
| 3 | tablespoons sugar |
| raisins and a dash of cinnamon (optional) |
| 1 | cup long-grain rice |
| 1 | egg |
| 1 | cup milk |
| 14 | ounces condensed milk |
| 2 | teaspoons vanilla extract |
| 3 | tablespoons sugar |
| raisins and a dash of cinnamon (optional) |
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