Rev. Susan Debner
Sunday Worship Schedule
10:00 a.m. Worship
9:00 a.m. Sunday School & Adult Forum

Office Hours
8:30 a.m. - 1 p.m. Monday - Friday

Rice Pudding

Douglas LaPitz
This is my Grandmother Gladys Erickson's recipe. There is one comment on my recipe card and that is, "If there aren't enough raisins Grandpa E. would sure complain."
1/2 cup rice
lots of raisins
3 eggs
3 cups whole milk
1/2 cup sugar
1/4 teaspoon salt
brown sugar
2 tablespoons butter (or so)
Preheat oven to 350 degrees.
Cook the rice. Put cooked rice into a greased 7 X 11 baking dish. Sprinkle on lots of raisins.
In a separate bowl beat the eggs slightly, add milk, sugar and salt. Slowly pour this mixture over a spoon and onto the rice. Sprinkle with some brown sugar and nutmeg, then dot with butter.
Cook until knife comes out clean.
To add a holiday/nautical flair try soaking dried-out, nasty-looking raisins in some Captain Morgan's Spiced Rum and use them in the recipe.
Everyone has their preferences, but my grandmother would agree, that warm from the oven, in a bowl and topped with Half and Half is the best way to eat this family favorite.