1 cup rice
1/2 cup raisins
1 1/2 cinnamon sticks
1 cup sugar
1 tbsp grated gingerroot
1 cup canned coconut cream
2 cup milk
1/2 tsp vanilla
1/4 cup unsalted butter
1 ground cinnamon
Directions
Soak rice and raisins in water to cover 1/2 hour. Bring 2 cups water
to boil in large saucepan. Drain rice and raisins and add to boiling
water with cinnamon sticks and 1/4 cup sugar. Cook over low heat
until rice is tender. Boil gingerroot in 1/2 cup water 5 minutes,
strain and blend liquid with remaining 3/4 cup sugar, coconut cream,
milk and vanilla. Add this mixture with butter to rice. Cover and
cook over low heat until milk is absorbed, stirring every 5 to 10
minutes. Spoon into serving dish or individual custard cups, sprinkle
with cinnamon and chill.
Servings: 10 servings
Arroz Dulce (Sweet Rice) Recipe brought to you by Recipe Ideas
Categories: Mexican; Rice; Vegetable
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into history, at least as far back into recorded history as pharonic Egypt, and maybe even further. In practice though, generally, these old cook books were just very simple hieroglyphic or cunieform recipes for preparing meals.
Moving on, there were a couple of interesting books which were published in the 1300s ; a book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the spicy food that is familiar to us all today, but rather recipes for the types of meals on the menues of the upper classes of the period. By the time we get to the twentieth century, cookery publications were in great demand, mostly as a result of better eduction, increased leisure time and having more money to spend. |
We hope you enjoy this Arroz Dulce (Sweet Rice) recipe.
