Rice pudding (taken from Christine Cushing?-not sure about the last name-anyway, it came from the milk calendar 2 or 3 years back.)
3 cups of milk (in Japan I mixed whole milk with low fat)
1 cup of cream (in Canada I used the stuff to put in coffee 1/2 and 1/2)
1/2 cup of short-grain rice (Arborio or Italian, japanese rice works well)
1/4 cup of brown sugar (it says packed, but I like a little less, so I don't pack it in too much)
1/2 tsp of cinnamon
1/4 tsp of salt
1/4 cup of raisins
1 Tbsp of vanilla
1. Bring milk, cream, rice, sugar, cinnamon, and salt to a boil over medium heat, stiring frequently.
2. Reduce heat to low. Cover and simmer for about 20 min, stirring occasionally.
3. Add raisins. Cover and simmer for another 5-10 min, (until the rice is tender)stirring occasionally.
4. Add vanilla. Serve warm or cold. Makes 4 to 6 servings.
I'm including a link to her post (click on the post title) as well bcause she includes a receipe for perogy (peroshki?) Same thing? It's in narrative form and easier to read there than to copy. Besides, she has neat stories about life with her family.
Thanks Sheri and my face is red. A child must have barfed about the time my browser decided to do the same thing (figuratively) and I lost track. At least I remembered Japan which narrowed the field somewhat.
Good night once again.