Rice Puddin

It has gotten downright cold here in Shenzhen and somehow our apartment has no central heat. I'm literally typing this bundled up in my new coat and scarf in my office with a space heater going full blast. If only I had some fingerless gloves, I'd be a character out of a Dickens novel.

So it seemed as if some comfort food is in order. My mom just sent me this recipe for Rice Pudding which I always loved to heat up for breakfast on those frosty Minnesota winter mornings. Its definitely a family favorite and its an excellent way to use up all the leftover rice we end up with here.

This recipe is from great grandma Lastine, so it's origins are Telemark, Norway.

Cook 1 cup white rice for 15 minutes in 1 quart hot water. Add 1t salt and let stand covered until liquid is absorbed(the rice cooker will not work for this)
Add 3/4 c white sugar
2 large eggs
1/4 t salt
1 1/2 cups milk
1/4 t. vanilla
turn into a deep casserole and bake until firm, about one hour at 300. You can add raisins and cinnamon if you like.

Thanks mom!