A great rice pudding dessert for any time, but our tradition is to serve it as a first course on Christmas Eve. An almond is mixed in before serving, and the person served the almond will have lucky year!

1 c. rice
1 tbsp. butter
1 c. water
5 c. milk
1 tsp. salt
1 tbsp. sugar

Scald rice with boiling water. Melt half butter. Add rice and water. Boil 10-15 minutes until water disappears. Add milk and cook slowly (45 minutes) until tender. Season, and add rest of butter. Serve with milk or Half and Half, and cinnamon and sugar.