NORWEGIAN RICE PUDDING

1 cup water
1/2 cup long-grain rice
1/2 teaspoon salt
4 cups milk
1/4 cup (1 stick) butter
2 eggs
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup golden raisins
Nutmeg

In large saucepan, bring water, rice and salt to a boil and cook 7 minutes.

Add milk and butter; bring to a boil. Reduce heat, cover and simmer 1 to 1 1/2 hours, stirring occasionally to prevent burning, until it begins to thicken to a pudding consistency.

In bowl, beat eggs, sugar and vanilla and add to rice mixture. Using a thermometer, make sure mixture reaches a temperature of 160 degrees F. Remove from heat and add raisins.

Turn into 13x9-inch pan and sprinkle with nutmeg. Cover with plastic wrap and chill. May also be served warm.

Makes 12 servings
Source: Notably Norwegian by Louise Roalson, 1982