A Quick Update

I am still with my sister and her family. All is quiet at the moment, so I thought I would take the opportunity to write a brief post. Jane is still with us, surrounded by love and caring in the form of family and friends. The move went smoothly, thanks to the wonderful friends Jane and Marty have, as well as very efficient movers. I think if you walked in the house today, you would find it hard to believe that they moved in here only a week ago. My niece Emma is a model of efficiency and order, somewhat unusual in a 16 year old. She has done a marvelous job of unpacking and organizing.

I thought I would share a recipe that I have made several times over the last 2 weeks. It is my Aunt Hilda's Rice Pudding Recipe, and is one of the things Jane could tolerate eating for a while, so I made lots of it. Jane is no longer eating, and not drinking much either. Now I am making the pudding because we all need comfort food, and this is a classic comfort food.

Stove Top Rice Pudding

1/2 Cup Raw Rice (Arborio if you have it) 3 Eggs

1 Cup Boiling Water 1/2 Cup Sugar

1 Quart Milk 1 Teaspoon Vanilla

1/2 Cup Butter 1/2 Cup Raisins (Optional)

1 Teaspoon Cinnamon, 1/2 Teaspoon Nutmeg (Also Optional)

Boil rice and water for 7 minutes. Add milk and butter-boil slowly for 1 1/4 hours, covered. Watch carefully because it boils over easily. Stir frequently. Remove from heat. Beat 3 eggs and sugar until thick and foamy. Add egg mixture to rice mixture and fold in real well till foam disappears. Add 1 teaspoon vanilla, spices and 1/2 cup raisins. Pour into a pan or casserole and cool a little, then refrigerate.

I usually add a little bit more rice as I like the pudding a little more solid than soupy.

My Aunt Hilda was an awesome cook, and this is one of her recipes that was included in a cookbook put out by the First Baptist Church of Rome, New York in 1981. Enjoy!