Posted on 12/28/2020 3:00:47 PM PST by mylife
Chances are good you’ve tried rice pudding at least once before. That’s because humans have been eating the dish for thousands of years across the world – but did you know it wasn’t always sweet? As holiday plans and parties get into gear, we’re sharing a last minute recipe for your holiday table, and diving into the delicious history of rice pudding! The Dessert of Kings
Today, rice pudding is considered a humble dessert – a simple mixture of rice with milk, sugar, and spices. But for centuries, rice pudding held a place of distinction in the royal courts of Europe. The true root of rice pudding is hard to discern – the dish can be traced to multiple culture across millennia, including ancient China, the Byzantine Empire, and ancient India, where rice was a major food source. In India, rice pudding (known as kheer) is a staple food that potentially dates back as far as 6000 BCE, as it was included in the Ancient Indian diet prescribed by Ayurveda, an ancient alternative health regime.
However, many early rice puddings did not resemble the sweet dessert we think of today. For example, early renditions of Indian kheer did not use rice at all, instead substituting sorghum, a type of cereal grain. This had changed by the 1300s, when rice pudding was first recorded in Europe. This pudding too, however, lacked in the essential sweetness to the dish – the “Ryse of Flesh” was instead a savory dish, featuring rice with broth, almond milk, and saffron.
(Excerpt) Read more at arcadiapublishing.com ...
The history of Rice Pudding?
It is a tale of woe and tribulation.
But, then, they added milk and sugar and everything was OK.
Eyes wide open, nostrils inhaling those gorgeous aromas, tongue smacking lips, and murmuring sans Homer Simpson .....”Rice puddinggggggg!”
I prefer tapioca. Except for the cyanide, it’s delicious.
Oddly I like tapioca.
Along with bread pudding, YUK!
Been unemployed since March and unemployment payments ran out 2 weeks ago.
Luckily I’m a MAJOR food hoarder with very kind friends. (even my landlord is dropping off food.)
Spent less than $15/month for grocery for the last 3 months. About a dollar day before that.
Rice puddings sounds like a plan to me! Have 2 big bags of it in the basement.
https://www.allrecipes.com/recipe/228914/old-fashioned-creamy-rice-pudding/
I’d use craisons instead of raisons.
My goal is to stay at $15/month for the next 6 months. I have 2 packed freezers STILL!
People have been very kind and I can’t wait to pay it forward!
Grew up around a lot of Swedes; they make baked custard rice pudding with raisins and cinnamon on top. I do mine on the stove top, but I add an egg. Doesn’t make custard, but does taste richer.
Best rice pudding in America is the Arroz con leche at Versailles in Miami.
Been unemployed since March and unemployment payments ran out 2 weeks ago.
Luckily I’m a MAJOR food hoarder with very kind friends. (even my landlord is dropping off food.) Spent less than $15/month for grocery for the last 3 months. About a dollar day before that.
Rice puddings sounds like a plan to me! Have 2 big bags of rice in the basement.
https://www.allrecipes.com/recipe/228914/old-fashioned-creamy-rice-pudding/
I’d use craisons instead of raisons.
My goal is to stay at $15/month for the next 6 months. I have 2 packed freezers STILL! People have been very kind and I can’t wait to pay it forward!
Start work on the 4th!
Have you had MEXICAN STYLE BREAD PUDDING with “runny” HOT CARAMEL SAUCE & WHIPPED CREAM on top??
(Bread Pudding from down in the interior of Mexico is QUITE UNLIKE the bread pudding made in the USA.- It is dense enough to “hold its shape” when cut into 3” deep squares.)
To me & my family, that is “HEAVEN in a bowl”. - Here in The Alamo City, SALTILLO BAKERY in Southside & 2 miles south of the FLORES & ALAMO ST. intersection is “GROUND ZERO” for AUTHENTIC Mexican pastries of numerous sorts.
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