Rice Pudding

Rice pudding is one of our favorite breakfasts. Grandma Knight's grandmother, Kristina Johnson, immigrated to America from Sweden. She passed down many of her traditions and Swedish culture to her children. Things that I grew up with that seemed normal were actually unique to our family. Other people had never had rice pudding, or Swedish pancakes, and didn't have gingerbread cookies just as frequently as chocolate chip.

Everyone in mom's family has a recipe for rice pudding, but each household, (Grandma, Kara, mom) does it a little differently. Grandma uses eggnog, Kara uses cornstarch, Mom uses cream cheese. They're all delicious, but this is the version I grew up with.

Dad taught us to spread it out on plates to cool it faster so it wouldn't burn our tongues. That was something he learned from his mom.

Rice Pudding

Ingredients:

• 4 cups water
• 2 cups rice
• 1/2 tsp salt
• 4 cups milk
• 2/3 cup sugar, or honey to taste
• 1/2 cube cream cheese (really 3 oz, not 4), softened
• 2 eggs
• vanilla

Directions:

1. Cook the rice (water, salt, rice) for 15-20 minutes, or until done in a big pot. 
2. Add milk and sugar. Continue to cook on medium high heat. 
3. Combine cream cheese, eggs, and a few tablespoons of milk in a separate bowl. Temper with some of the rice milk mixture. Pour into the pot and stir. 
4. Cook for 3 minutes or until it is thick enough to your liking. Add eggnog, cinnamon, nutmeg, raisins, raspberries, whatever you want. Serve on plates to get it to cool faster.