1 c. rice
3 c. milk
1 sm. can milk
1 egg
1 tbsp. sugar
Salt to taste

Cook the rice in small amount of water for 10 minutes, stirring constantly. Add the 3 cups of milk and cook until thickened. Remove from heat. Beat the egg, canned milk, and sugar together and add to the pudding. Salt to taste and stir in a bit of butter. Vellia can be made by adding more milk to the above recipe. Can be served with fruit sauce (Raisin Soup).

RAISIN SOUP:

4-5 c. water
1/4 lb. dried prunes
1/4 lb. raisins
1/4 lb. dried apples
2 sticks cinnamon
2 c. sugar
2 tbsp. potato starch

The fruit, sugar and cinnamon are cooked in the water until softened. (Other dried fruit can be substituted for the apple.) The potato starch is blended with a little bit of cold water and then blended into the hot fruit mixture. Let boil until the juice is thickened. Stir thinly sliced lemon into the hot soup and let cool. Serve plain or on hot rice pudding. Raisin soup may be made without thickening but then use less water.