6 cup milk
1 cup long grain rice
3 tbsp sugar
1/2 tsp salt
1 cup heavy cream berries
Directions
In a large heavy saucepan over medium heat, combine rice, milk, sugar
and salt until tiny bubbles form around edge. Reduce heat and simmer
covered 45-50 minutes until rice is tender. Stir occasionally.
Refrigerate until well chilled. Beat cream until peaks form. Fold
into chilled rice. Refrigerate until ready to serve. Spoon berries
over each serving.
Servings: 8 servings
879371 Norway Rice Cream Recipe brought to you by Recipe Ideas
Categories: Dessert; Rice; Vegetable
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into the distant past, in fact as far back as the Egyptians, and maybe further still. Having said that, mostly, these old records were just simple hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into The time of the romans around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, a very modern way of dining. Aspicius also describes how the ancient cooks made use of many different herbs, including some familiar names for example thyme, fennel and parsley. Later, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the holy land, including basil and rosemary. The introduction of these new foods and spices prompted an eruption in recipe manuscripts, most of which still exist in private cookery archives. During the next few hundred years, the powerful families of the West strove to offer the best banquets, and consequentially the best cooks and their collection of recipes were highly sought after. Nevertheless, it was during the 1800s that fine cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and publishing recipes common in their social group. By the time we get to the 1900s, recipe books are increasing in popularity due to higher levels of literacy, increased leisure time and having more money. |
We hope you enjoy this 879371 Norway Rice Cream recipe.
