I’ve had a few requests to share the recipe for the rice pudding that we served at dinner this week. The recipe came from Kathy Stensgaard, who says she got the recipe from a friend in Colorado. Enjoy!
RICE PUDDING, about 25 servings, ½ cup per serving
1 ½ cups dry rice, long grain (not instant)
2 quarts milk (2% or whole)
2 large eggs
2 cups sugar
2 teaspoons vanilla
½ cup butter
Boil rice for five minutes in salt water.
Rinse rice with hot water until the water runs clear.
Drain and combine rice and milk in large crock pot.
Cook on high for approximately 2 to 3 hours (until rice is tender), stirring occasionally.
Whip eggs, sugar and vanilla together and fold in with rice. Then add the butter.
Next Wednesday is a big Christmas celebration at Calvary Lutheran Church. Dinner will be served from 4:45 to 6:15, followed by a worship service from 6:30 to 7:15 with a Children’s Christmas Program and Live Nativity. After worship, the pre-Confirmation, Confirmation and High School groups will be having their Christmas parties with cookie decorating.
Dinner will feature a Christmas Pig (and some roast pork loin) from grilling expert Tony Balay of Lone Star Smoke Rangers. The pig we’ll be smoking came from a local farm in Hermosa, and couldn’t be fresher (I’ll spare you the details)! To round out the menu, we’ll be serving Apples sauteed with butter, cinnamon and brown sugar; Scalloped Potatoes; Spinach Salad with Mandarin Oranges; and for dessert, Rice Pudding and Molasses Cookies.
In anticipation of Pig and Cookies, I encourage you to watch this video of Ormie the Pig who so desperately wants a cookie. We promise not to make it so hard for you to get a cookie on Wednesday night!
You can visit Ormie the Pig on facebook at http://www.facebook.com/OrmieThePig