Hooray for Rice Pudding

RicePudding_625x430

 

In the United Kingdom, rice pudding is a popular traditional dessert. The earliest rice puddings were called whitepot, as were bread and butter puddings. Gervase Markham has the first known recipe in his worthy book, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman, published in London in 1615.

 

WHITEPOT 1615

“Take the best and sweetest cream, and boil it with good store of sugar, and cinnamon, and a little rose-water, then take it from the fire and put into it clean picked rice, but not so much as to make it thick, and let it steep therein till it be cold; then put in the yolks of six eggs, and two whites, currants, sugar, cinnamon, and rose-water, and salt, then put it into a pan, or pot, as thin as if it were a custard; and so bake it and serve it in the pot it is baked in, trimming the top with a little sugar or comfits.”

 

COMFITS: whole almonds (blanched), 2 tsp sugar, 1 tsp water

Toast almonds in dry frying pan over medium heat. Sprinkle with sugar, stir to coat. When sugar melts, add water to make syrup. Coat almonds in syrup. Put on wax paper to cool. Place on pudding.

To blanch almonds, soak them in boiling water for a few minutes; the skin can be rubbed off.

 

Rice was probably introduced to Spain in the 10th century by trade from India but was not cultivated in Europe until the 15th century. Britain began to import rice from Spain and Italy at this time. Both long and short grain rice were grown but by the 17th century the risotto type of rice, Arborio, predominated in the areas exporting to Britain.

The first rice pudding recipe is a good way to use up leftover cooked rice, either short or long grained. The second recipe is German/Austrian and a show stopper at a dinner party.

 

CREAMY RICE & RAISIN PUDDING

½ cup raisins

1 cup cooked rice

2 cups milk

1 tablespoon butter

2 eggs

1-2 tablespoons sugar (to taste)

1 teaspoon vanilla essence

Grated nutmeg (optional)

Put the raisins and cooked rice in a lightly buttered deep 6-cup baking dish. Heat milk and butter to scalding (not boiling). Beat together eggs, sugar and vanilla. Gradually stir in heated milk. Pour over raisins and rice. Grate nutmeg on top and set the dish in a shallow pan of water. Bake in a moderate oven (300ºF) for one hour. Alternatively, put the dish in the microwave for 20 minutes on medium power without the pan of water.

 

REIS à la TRAUTMANNSDORF

1/3 to ½ cup washed short-grained rice

Vanilla pod

2 cups milk

1 tablespoon sugar

125 ml carton whipping cream

Packet of frozen raspberries, thawed

 

In a double saucepan boil rice in milk with sugar and vanilla pod. Cook for one hour but don’t let it get too dry. Cool. Whip cream and fold into cool rice. Chill and serve with raspberries.

 

 Rice+Pudding+1

Advertisements

One thought on “Hooray for Rice Pudding

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s