Ingredients
1 1/2 cup cooked rice
2 cup evaporated milk
1/2 cup sugar
1 tbsp cinnamon
2 egg whites (optional)
1 tsp vanilla
Directions
Combine rice, milk and sugar in a large saucepan. Bring to a boil;
simmer over low heat; add cinnamon. If desired, whip two egg whites
and add to hot rice mixture, stirring rapidly. Add vanilla. Serve
hot or cold. Walt
From: Comida Sobrosa/Home-Style Sothwest Cooking University of New
Mexico Press ISBN-0-8263-0664-0
Servings: 4 servings
Arroz Dulce-Sweet Rice Pudding Recipe brought to you by Recipe Ideas
Categories: Dessert; Mexican; Rice; Vegetable
The History of Recipes
It is quite possible to prove the history of recipes far back into antiquity, in truth as far back into history as ancient Egypt, and maybe further still. In practice though, mostly, these early cookbooks were just very simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a series of tablets in the Sumerian language describing the making 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 blissful and exhilarated. During Roman times 25BC a roman called Apicius wrote a number of scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, main meal and desserts, a very modern way of dining. He also describes how the Roman chefs used many herbs, including some that we all recognise such as bay, rue and parsley. Closer to modern times, we find a couple of interesting cookery books which appeared in the 14th Century ; a book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these are not about the curry that is served today, but instead descriptions of the types of meals enjoyed by the rich and wealthy people of that time. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from the holy land, including spices such as rosemary and coriander. The introduction of these new culinary ideas prompted an increase in publications on food, the majority of which are kept safe in academic collections. For the next few years, the powerful and rich strove to lay on the most extravagent banquests, and consequentially chefs and their recipe collections became highly prized. However, it wasn`t until the nineteenth century that fine cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cookbooks are starting to become popular as a result of better eduction, leisure time and disposable income. The introduction of the TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Arroz Dulce Sweet Rice Pudding recipe.
