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
Food historians have traced the existance of recipes back into history, in fact as far into history as pharonic Egypt, and maybe even further. However, generally, these early records were just primitive pictorial instructions for preparing meals.
As our culinary historical trip moves on a few more years there are some books which were published in the 1300s ; a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books have no connection with the indian curry that appears on menues today, but rather recipes for the types of food on the menues of the rich people of those days. In the fifteenth century, the Crusaders brought back a variety of foods and spices from the Middle-East, including spices such as rosemary and coriander. These new foods and spices created an explosion in books on cooking, some of which still exist in private collections. Like it or not, the introduction of television brought us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Arroz Con Leche (Rice Pudding) recipe.
