1 cup brown rice
10 tbsp apple juice, frozen
1 concentrate
1 1/2 cup evaporated skim milk
2 eggs
1/2 tsp cinnamon
1/2 cup raisins -- optional
1 slivered almonds --
1 optional
Directions
Cook rice as usual, but replace 6 Tbsp. water with 6 Tbsp. juice
concentrate. Beat the rest (not nuts) together in pot. Mix in rice .
Cook 8-10 min. till thick, wtirring. Spoon into dishes and chill.
Sprinkle with nuts, if desired.
Recipe By : My files
Servings: 6 servings
Brown Rice Pudding Recipe brought to you by Recipe Ideas
Categories: Dessert; Rice; Vegetable
The History of Recipes
We are able to follow the history of `recipes` far back into the distant past, certainly as far back as the early Egyptians, and quite possibly further than that. Having said that, mostly, these ancient cook books were just very basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to experts are some ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius created a collection of scripts describing recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, entrees and afters, a very modern way of dining. Additionally, he describes how the ancient cooks were skilled in the use of many aromatic flavours, including a few that are still present in modern kitchens for example basil, mint and parsley. As we move on, there were a couple of interesting recipe books from the fourteenth century : a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the spicy food that we all know today, but instead recipes for the types of meals prepared by the chefs of the rich and wealthy people of the period. Later, in the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from Arab cooking, including basil and rosemary. The introduction of these new foods and spices led to a surge in cookery books, most of which are now in private collections. The revolution that is television gave us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Brown Rice Pudding recipe.
