Recipes for Rice pudding biography
A recipe is a set of instructions that describes how to prepare or make something, especially a culinary dish. It is also used in medicine or in information technology (user acceptance). A doctor will usually begin a prescription with recipe, usually abbreviated to Rx or an equivalent symbol.
The earliest known recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia There are also ancient Egyptian hieroglyphics depicting the preparation of food.
Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeusquotes one short recipe in his Deipnosophistae. Athenaeus mentions many other cookbooks, all of them lost.
Roman recipes are known starting in the 2nd century BCE with Cato the Elder's De Agri Cultura. Many other authors of this period described eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.The large collection of recipes conventionally entitled 'Apicius' appeared in the 4th or 5th century and is the only more or less complete surviving cookbook from the classical world. It lists the courses served in a meal as 'Gustatio' (appetizer), 'Primae Mensae' (main course) and 'Secundae Mensae' (dessert).Here is an one example of recipe rice pudding.
Rice Kheer ( Microwave Recipe)
A traditional recipe very popular especially in south India, where it is made on festival days and weddings too. While the original method involves slow-cooking the rice in milk and continuing to cook till the milk thickens and turns pink, Rice Kheer with the same authentic flavour can be made easily in the microwave oven using condensed milk. Lose yourself in the rich taste of milk, and the creamy texture of the rice in it.
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Preparation Time: 5 mins
Cooking Time: 16 mins
Makes 6 servings
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1/2 cup long grained rice (basmati)
2 cups milk
1/4 cup condensed milk
5 tbsp sugar
1 1/2 tsp cornflour dissolved in 2 tbsp water
a few saffron (kesar) strands dissolved in 1 tbsp water
1/2 tsp cardamom (elaichi) powder
Wash and drain the rice.
Combine the rice and 1½ cups of hot water in a microwave safe bowl and microwave on high for 8 minutes.
Cover and keep aside for at least 10 minutes.
Mash lightly to break the rice grains, add the milk, mix well and microwave on high for 3 minutes.
Add the condensed milk and sugar, mix well and microwave on high for 2 more minutes.
Add the cornflour-water mixture, saffron-water mixture and cardamom powder, mix well and microwave on high for 3 more minutes.
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