Grandma Johnson's Rice Pudding

 Both of Andy's Swedish grandmas made rice pudding. Grandma Johnson made a milk-based version, and Grandma Snyder made a custard/egg based version.  While both versions are often served during Andy's family's Christmas festivities, the milk version is preferred by the majority. I've tried the custard version a number of times, and I just can't seem to cultivate a taste for what seems like sweet loose scrambled eggs with rice in them. 

The long-standing tradition is for a whole almond to be hidden in the big bowl of rice pudding, and whoever finds the almond (in the serving on your plate- no fair hunting through the big bowl as you scoop a serving, or third) wins a prize, usually a bag of M&Ms wrapped in foil. Not sure why foil, but that's the tradition. Andy is legendary in his family for eating a ridiculous quantity of rice pudding in search of the almond, and has a pretty good historical winning average, at least before the lactose intolerance set in. Will has come on strong in the last few years.

Here is the recipe as written by Pam and given to us in a collection of recipes for our wedding. 

Note from personal experience- use a large saucepot for this- if not the milk has a real tendency to foam over and create a sticky mess on your range. The Snyder Christmas serving amount is 2-3 times this recipe.

Grandma Johnson's Rice Pudding

1/2-3/4 c white rice (I use 3/4 c)

6 c milk (whole milk is best)

1 cinnamon stick, or some ground cinnamon (to taste, about 1-2 tsp)

1/2 c sugar

1/2 c raisins

About a Tbsp butter

Do not rinse rice- place it in saucepot and barely cover with water. Place on medium or med-high heat for a couple of minutes until the water boils off but the rice is still wet and not sticking to the pot. Reduce heat to low or med-low and add the milk and cinnamon stick or powder and cook slowly, stirring often, until it is quite thick, like the consistency of oatmeal. Watch closely, as it's prone to foaming over. As it's thickening, add the raisins so they have time to get plump and soften. At the end, add the sugar and stir well to combine, then remove from heat and add a "spoon" of butter (when I make it, about 1 Tbsp or so). Place in your serving dish and sprinkle with cinnamon. Hide the almond. Serve warm (although it can also be served chilled). Chilled leftovers are yummy.

Chilled leftover pudding for breakfast