He says …
My grandma was a very typical granny. I think she may have even been born a grandma. Her name was Ruth Ingaborg. With a name like that, you know she was destined to be a granny!
She was born in Sweden and this recipe is a family heirloom (at least in my opinion it is). She grew up on a farm and made everything from scratch. Literally. I think the only box in her cupboard was cream of wheat. And the only canned goods she had, she canned them herself.
This dish is a tradition at Christmas for my family, especially on Christmas morning at breakfast. You can also have some cranberry sauce ready on the side (not the canned shit … the fresh stuff you make from scratch). It’s a nice addition, but try it without first. Trust me.
- 1.5 cups pearl or Arborio rice (or any short grain rice).
- 1 tsp salt
- 4 eggs
- 1 cup raisins
- 2 Liters milk – 2%
- 2/3 cup sugar
Pour rice in large pot capable of holding 10 cups or more.
Cover with approximately 2 inches of water. (Stick your finger in the water and when it touches the top of the rice, the water should be a little past your first knuckle.)
Bake at 400F, uncovered, until rice looks cooked (approx ½ hour), checking it every 10 minutes.
Reduce heat to 325F.
Stir in milk, salt, raisins and continue cooking until thick (approx 1 hr), stirring every 10 minutes.
Beat eggs and sugar together, add to rice and stir really well.
Cook for 10 more minutes.
Let sit and cool then sprinkle with cinnamon.
Store in the refrigerator for up to 1 week.