Norwegian Rice Pudding submitted by Mom Johnson
From cousin Bonnie...a traditional rice pudding eaten for a light supper on a cold evening. (Use up left-over white rice from your Chinese take-out earlier in the week!)

In a large pot boil the rice, butter, salt and water until the water has almost disappeared. Add milk a little at a time, cooking over low heat so it just bubbles slightly, adding more milk and the sugar as it becomes thick. Cook for about an hour to an hour and 15 minutes, stirring frequently so the bottom doesn't burn. Rice will be nice and soft when it's done. Serve with a dollop of butter and whatever toppings you like (brown sugar, cinnamon, honey, raisins, etc.)

v 1 cup white rice
v 2 T. butter
v 1 tsp. salt
v 1 cup water
v 5 cups milk (more or less)
v 2 T. sugar