1 cup rice
2 cup water
1/2 cup sugar
1 tsp salt
2 cup evaporated milk
1 cup raisins
3 eggs separated
3/4 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
Directions
Combine the rice, water, sugar and salt in a large saucepan. Bring the
water to a boil and cover the saucepan. Reduce the heat to low and
continue to cook for 12-15 minutes, or until the water is absorbed.
Combine the milk and egg yolks. Add them to the rice. Then mix in the
raisins, vanilla and cinnamon. Simmer for five minutes. Remove from
the heat. Beat the egg whites until stiff. Fold them into the rice.
Chill and garnish with nutmeg before serving. NOTE: I like rice
pudding warm, too.
(Rice pudding--a traditional wedding dish) I'll post some Traditional
New Mexico dessert favorites. Hope you enjoy them. They're not hard,
and they're sure tasty.
:)
Food & Wine RT [*] Category 5, Topic 9 Message 65 Sat Dec 12, 1992
PETCHY [Court.Jester] at 13:04 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator, net/node 004/005
Servings: 2 servings
Arroz Dulce Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
It is possible to track the history of meal recipes back into the distant past, at least as far back into recorded history as the ancient Egyptians, and maybe even further. Interesting though that is, sadly, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. During Roman times 25BC a roman called Apicius compiled a collection of scripts which described recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into appetizers, main course and dessert, something we still use today. Aspicius also informs us how the Roman cooks used many different herbs and spices, including some familiar names such as bay, rue and parsley. In the fifteenth century, knights returning from the crusades brought back many new spices and herbs from Arab cooking, including coriander, parsley, basil and rosemary. These new foods and spices created a torrent in publications on food, most of which still exist in private collections. During the succeeding few centuries, the rich and powerful families of Europe tried to offer the most exotic banquets, and as a consequence, the best cooks and their collection of recipes increased in prestige. Nevertheless, it was during the nineteenth century that fine cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. Like it or not, the introduction of television brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like those on our web site. |
We hope you enjoy this Arroz Dulce recipe.
