Ingredients
2 oz pudding rice
2 oz sugar
1 pt skimmed milk - that's an
1 imperial pint, 2 1/2 us
1 cups
Directions
Bring the milk to the boil, then pour over the rice and sugar. Then
EITHER bake in a very low oven for about 2 hours, or, which I prefer,
stir on a low heat on the top of the stove until the rice is cooked.
This will not thicken all that much until it is cold, but when cold
it is deliciously creamy.
Servings: 1 servings
Annabel's Rice Pudding Recipe brought to you by Recipe Ideas
Categories: Dessert; Rice; Vegetable
The History of Recipes
Recipes as a concept can be traced back into the far past, certainly as far back into history as the Egypt of the Pharoahs, and maybe further still. However, sadly, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Progressing into Roman times 25BC a man called Apicius created a few documents detailing recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the chefs of Roman times were skilled in the use of many spices and herbs, including a few you will know like thyme, fennel and parsley. Over the succeeding few hundred years, the rich families of Wesstern Europe competed to serve up the most extravagent banquests, and as a consequence, the best cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 19th century that fine cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. When we get to the twentieth century, cooking publications are highly popular as a result of more people being able to read, people having more leisure time and having more money. |
We hope you enjoy this Annabel's Rice Pudding recipe.
