"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Rice Pudding "Risengrynsgroi" Recipe

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This recipe for Rice Pudding "Risengrynsgroi", by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Arlene Dahl
Added: Sunday, January 25, 2009


1 cup water
1/2 cup long-grained rice
1/2 tsp. salt
4 cups milk
1/4 cup butter
2 eggs
1/2 cup sugar
1 tsp. vanilla
1/2 cup raisins

Bring water, rice and salt to a boil and cook 7 minutes. Add milk and butter, bring to a boil. Reduce heat, cover and simmer for 1 to 1 1/4 hours. Beat eggs, sugar and vanilla and add to rice mixture. Remove from heat and add raisins. Put in bowl and sprinkle with nutmeg. Cover and

Personal Notes:
Personal Notes:
My mother said that her Uncle Frankie spent most of his life taking care of Grandma Leona Trach. Her Grandma Leona could not walk very well and her legs were always so swollen. She had stroke after stroke.
Uncle Frankie would pick her up and carry her to wherever she needed to go. He put castors on the bottom of her chair and she moved around on that to wash her floors. What a devoted son! And looks to me like he could bring home dinner, also. In
those days they used to spear the fish with a stick.




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