Roots
A bit about our heritage and the people directed out paths.
Oma
A visionary, family oriented, hard-working grandmother.
Rice cooked in milk with raisins has been one of my favorite breakfast meals since I was a small child.
When we were Young, we would visit my grandparents in eastern Washington, excitedly knowing my Oma would make this for us.
My Oma, Opa and two aunts immigrated via sponsorship to the states, just after World War II, with it neither enough English or money to fill one pocket. I'm sure she relied on this meal and other skills to stretch food and the family budget. (We are talking, making your own soap, buying whole birds and using the feathers to make pillows along with canning and pickling skills)
Though she is not physically here, I feel closer to her more than ever during this crazy time and I am constantly inspired by her resiliency, determination and resourcefulness.
To make this put 1 cup of rice into a pot with 1 cup water, 1 cup milk, some butter and small cinnamon stick. Bring to a boil and simmer for 10-15 min.
Add raisins and more liquids stirring occasionally and adding more milk until raisins plump up. You do not want the rice to dry up. Put in a bowl and add toppings like butter, pecans, walnuts, brown sugar, etc.
