This very simple family recipe was served only at breakfast on Christmas morning. It is made the day before, chilled, then fried on Christmas morning. The cardamom brings back string memories of my father and his mother (my grandmother).
Ingredients
- 2 Cups Rice, cooked
- 3 Cups Milk
- 2 Whole eggs, beaten
- 1/2 Cup Sugar
- 3 TBSP Flour
- 1 cup(?) Raisins
- 1 TSBSP(?) Cardamom
Notice the raisins and cardamom have a (?) next to the amounts. There was no quantity on the recipe, just like a lot of my grandmother’s recipes. She just knew how much of anything, as if it were obvious to everyone.
Pre-heat oven to 275 degrees.
Mix all ingredients together. Pour into a buttered pyrex baking dish or a cake pan. Bake until firm, about three hours!
Remove from oven and let cool. Refrigerate overnight, if necessary.
Cut into squares, remove with a spatula and fry each square with a generous amount of butter.
Serve with cranberries or lignonberries.
I last made this on a 9 x 14 inch pyrex pan, which was too large as the squares were too thin. That size pan is for a double recipe. A pan about 9 x 9 inch would have been better.
Cardamom is a spice that loses flavor on the shelf. It is better to grind the seeds fresh with motar and pestel if possible. If the bottle of ground cardamom has been on the shelf for a while, consider adding a bit extra to the mix.
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