Ingredients
4 cup milk
3 eggs, separated
1 stick cinnamon
1 cup rice, uncooked
1/2 cup sugar
1 tsp lemon or orange skin*
Directions
Soak rice covered in water about 10 minutes. Drain; and mix rice;
milk; egg yolks; sugar; cinnamon stick and orange zest in sauce pan
and cook; constantly stirring; at very low heat (to prevent burning).
When it begins to thicken (about 20 minutes); remove from fire. While
it is cooling; beat egg whites to stiff peaks. Strain rice mixture to
remove cinnamon; lemon peel. Gently fold rice mixture in to beaten
egg whites. Pour into a shallow bowl; cool. Serve sprinkled with
cinnamon.
Servings: 8 servings
Arroz Con Leche (Rice Pudding) Recipe brought to you by Recipe Ideas
Categories: Dessert; Mexican; Rice; Vegetable
The History of Recipes
Written cooking instructions as an idea can be tracked far back into antiquity, in fact as far as the Egyptians, and possibly even further. However, in the main part, these ancient records were just very basic hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a series 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. Continuing our culinary historical journey, we find a couple of books from the 1300s ; a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these have no connection with the indian curry that is familiar to us all today, but rather descriptions of the types of food eaten by the rich people of that time. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the Middle-East, including spices such as basil and coriander. These new herbs and spices prompted an explosion in books on cookery, many of which are now in academic collections. Over the succeeding few centuries, the powerful and rich houses strove to lay on the best banquets, and as a result chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 19th century that cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, testing, and recording recipes for their fellow cooks to enjoy. The TV revolution gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Arroz Con Leche (Rice Pudding) recipe.
