3 cup milk
1/2 cup short-grain rice
1/4 cup granulated sugar
1/4 cup raisins
1/4 cup dried apricots, chopped
1/4 tsp salt
1 egg
1 tsp vanilla
1 pinch cinnamom
1 pinch nutmeg
Directions
In heavy saucepan, bring milk and rice to boil. Reduce heat to low;
cover and simmer very gently, stirring occasionally, for 15 minutes.
Stir in sugar, raisins, apricots and salt; cover and simmer gently,
stirring occasionally, for about 30 minutes or until rice is very
tender.
In bowl, beat egg; stir in 2 cups of rice mixture, then stir entire
mixture back into saucepan. Remove pan from heat; stir in vanilla,
cinnamon and nutmeg. Cover and let cool for 30 minutes or just until
warm.
You can serve this pudding warm or refrigerate it until it's chilled.
Per serving: about 300 calories, 10 g Protein, 5 g fat, 55 g
carbohydrate
Source: Canadian Living magazine Jan 95 Presented in article by Carol
Ferguson: "Health & Well-Fare: Calcium: Are You Getting Enough?"
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
Calcium-Rich: Apricot & Raisin Rice Pudding Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Rice; Vegetable
The History of Recipes
It is actually possible to trace the history of written cooking instructions far back into history, in truth as far into history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, generally, these early recipes were just very simple pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of clay 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 people feel `blissful`. As we move into Roman times around 25BC a roman called Apicius wrote a number of scripts which described recipes cooked by wealthy Romans. In his publication, he recounts how the roman meals were divided into appetizers, entrees and afters, a style of dining still practiced today. This early Roman chef recounts how the Roman chefs were skilled in the use of a good variety of aromatic flavours, including a few that are still present in modern kitchens like thyme, mint and dill. Moving on, we find two interesting recipe books which were published in the fourteenth century : one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are nothing to do with the spicy food that is popular today, but instead descriptions of the types of meals prepared by the cooks of the rich. Later, in the 15th century, people returning from the crusades brought back many new foods and spices from Arab countries, including parsley, basil and rosemary. These new spices and herbs led to a surge in cookery books, many of which are kept safe in academic collections. The revolution that is television gave us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Calcium Rich_ Apricot & Raisin Rice Pudding recipe.
