Easy Peasy Rice Pudding

1 1/2 C cooked rice
1 1/2 C milk (or a little more if necessary)
1/3 C light brown sugar
1/4 tsp salt
2 eggs, beaten
1 tsp vanilla essence
1/2 C raisins
4 Tsp rum
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg

Put the raisins in a dish and add the rum and microwave for about 30 seconds. Set aside for five minutes to allow the raisins to absorb the rum, then drain before using.
Cook the rice, milk, sugar and salt over medium heat for about 15 minutes until the mixture is thick and creamy. Drizzle in the beaten eggs slowly to prevent them from cooking too quickly. Then add the drained raisins and vanilla, and cook for a few more minutes. If the pudding is a little too dry at this point add a little more milk as necessary.
Serve warm with a little sprinkling of cinnamon and nutmeg. This pudding is especially tasty served with some vanilla ice-cream!

Golumpki

This has to be the month for all things Polish! Golumpkis are another traditional Polish dish made with beef and cabbage, and of course a perfect accompaniment to pierogis and kielbasa! What a perfect thing to have on an October day!

 

1 large cabbage
2 large onions, diced
2 lbs ground beef
1/2 lb ground pork
2 cups rice, cooked (you can use One-Minute Rice if you like)
salt and pepper to taste
1 tsp oregano
1/2 tsp thyme
1/2 tsp rosemary (or any combination of herbs you prefer)
8 cups (2 qts) tomato sauce
Scald the cabbage leaves in boiling water for a minute or two until they’re pliable enough to bend, but you want them to still have some texture and green color. Set them aside to cool and dry off.
Select the best 18 to 20 larger sized leaves. Cut the spine down the center flat against the back of the leaf. Save the rest of the leaves.In a bowl, mix together the onions, raw ground meat, cooked rice, salt, pepper and herbs. Put about half a cup of the filling into each of the prepared cabbage leaves, and wrap the leaf into a pillow-shape, with the seam side down.
Layer about half of the remaining leaves on the bottom of a roasting pan, and then place the cabbage pillows neatly in rows. Cover the dish with the rest of the leaves and the tomato sauce.Bake at 325 degrees for 2 to 2 1/2 hours.
You can make the golumpkis a few days ahead of time and let them sit in the fridge until you’re ready to cook them.Traditionally theses would be served with rye bread and kielbasa.
Variations:
Add a can of tomato soup to the tomato mixture, and also a few tablespoons of sour creamAdd 1/2 cup ketchupAdd 1 Tbsp Worcestershire sauceAdd 1/2 teaspoon garlic powder