Source:- Google.com.pk
Best rice pudding Biography
Best Rice pudding is an ancient dish enjoyed by people of many cultures and cuisines. This food traces its roots to the grain pottages of made by middle eastern cooks. It has long been associated with good nutrition and easy digestion, and were first mentioned in medical texts rather than cookery books. Throughout history rice pudding has been recommended for the young, the old, and people of all ages with stomache ailments. In 19th century America, arrowroot and tapioca puddings were prescribed for much the same reason.
The history of best rice is a long and complicated story. Food historians generally agree that rice came to Europe by way of India. At first, rice was not used as an ingredient in cooking. It was prized for its medicinal value and known as a thickening agent. The history of spices also figures prominently in the history of this dish.
Best Rice pudding around the world
Best Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the ingredients selected. The following ingredients are usually found in rice puddings:
rice; white rice (usually short grain, but can also be long grain, basmati, or jasmine rice), brown rice, black rice
milk; (whole milk, coconut milk, cream or evaporated)
spices; (nutmeg, cinnamon, ginger etc.)
flavorings; (vanilla, orange, lemon, pistachio, rose water etc.)
sweetener; (sugar, brown sugar, honey, sweetened condensed milk, fruit or syrups)
eggs
Middle East
"Firni, a sweet milky dessert, to be eaten cold, made either with cornflour or rice flour or sometimes both and usually flavoured with rosewater and/or ground cardamom. The dish is decorated with chopped or ground almonds or pistachio nuts...the history of firni goes back a very long way; it seems to have originated in ancient Persia or the Middle East; and to have been introduced to India by the Moghuls."
"Shola...the name given to a number of dishes all over the Middle East, Iran, and Afghanistan in which short-grain rice is cooked until soft and thick, wtih other ingredients chose according to whether the shola is be be savoury or sweet...sholleh was brought to Perisa by the Mongolians in the 13th century...Shola-e-zard is a sweet saffron and rosewater (or orange flower water) flavoured rice dish...It has a religious significance, being made on the 10th day or Muharram (the Muslim month of mourning)...also made as a nazr, which is a custom of thanksgiving or pledge practiced in Iran and Afghanistan. The shola is cooked and then distributed to the poor and to neighbours and relatives."
PREPARATION
4-2/3 cups whole milk
1/2 cup white rice, such as Carolina long grain,basmati, jasmine, or arborio
7 Tbs. granulated sugar
1 vanilla bean
1 3-inch cinnamon stick
2 large egg yolks
Lightly sweetened whipped cream for serving (optional)
In a 4-quart saucepan, combine 4 cups of the milk with the rice and sugar. With a paring knife, split the vanilla bean lengthwise, scrape out the seeds, and add them to the pan. Add the scraped vanilla bean and the cinnamon stick and bring the mixture to a boil over medium heat. Reduce the heat as necessary to maintain a simmer and cook, stirring frequently but gently, until the rice is completely tender, about 25 minutes. Remove the pan from the heat.
In a medium bowl, whisk the egg yolks until smooth. Whisk in about 1 cup of the hot rice mixture. Pour the egg mixture back into the pan, add the remaining 2/3 cup milk, and stir with a wooden spoon until thoroughly blended. Put the pan over medium heat and cook, stirring constantly, just until the mixture begins to boil, about 2 minutes.
Transfer the rice pudding to a bowl and place a piece of plastic wrap directly on its surface. Set the bowl in an ice bath to cool the pudding quickly. When cool, discard the cinnamon stick and the vanilla bean. Divide the pudding among 6 small bowls or ramekins, cover with plastic wrap, and refrigerate for at least 3 hours before serving. Serve topped with a spoonful of whipped cream, if using.
The history of best rice is a long and complicated story. Food historians generally agree that rice came to Europe by way of India. At first, rice was not used as an ingredient in cooking. It was prized for its medicinal value and known as a thickening agent. The history of spices also figures prominently in the history of this dish.
Best Rice pudding around the world
Best Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the ingredients selected. The following ingredients are usually found in rice puddings:
rice; white rice (usually short grain, but can also be long grain, basmati, or jasmine rice), brown rice, black rice
milk; (whole milk, coconut milk, cream or evaporated)
spices; (nutmeg, cinnamon, ginger etc.)
flavorings; (vanilla, orange, lemon, pistachio, rose water etc.)
sweetener; (sugar, brown sugar, honey, sweetened condensed milk, fruit or syrups)
eggs
Middle East
"Firni, a sweet milky dessert, to be eaten cold, made either with cornflour or rice flour or sometimes both and usually flavoured with rosewater and/or ground cardamom. The dish is decorated with chopped or ground almonds or pistachio nuts...the history of firni goes back a very long way; it seems to have originated in ancient Persia or the Middle East; and to have been introduced to India by the Moghuls."
"Shola...the name given to a number of dishes all over the Middle East, Iran, and Afghanistan in which short-grain rice is cooked until soft and thick, wtih other ingredients chose according to whether the shola is be be savoury or sweet...sholleh was brought to Perisa by the Mongolians in the 13th century...Shola-e-zard is a sweet saffron and rosewater (or orange flower water) flavoured rice dish...It has a religious significance, being made on the 10th day or Muharram (the Muslim month of mourning)...also made as a nazr, which is a custom of thanksgiving or pledge practiced in Iran and Afghanistan. The shola is cooked and then distributed to the poor and to neighbours and relatives."
PREPARATION
4-2/3 cups whole milk
1/2 cup white rice, such as Carolina long grain,basmati, jasmine, or arborio
7 Tbs. granulated sugar
1 vanilla bean
1 3-inch cinnamon stick
2 large egg yolks
Lightly sweetened whipped cream for serving (optional)
In a 4-quart saucepan, combine 4 cups of the milk with the rice and sugar. With a paring knife, split the vanilla bean lengthwise, scrape out the seeds, and add them to the pan. Add the scraped vanilla bean and the cinnamon stick and bring the mixture to a boil over medium heat. Reduce the heat as necessary to maintain a simmer and cook, stirring frequently but gently, until the rice is completely tender, about 25 minutes. Remove the pan from the heat.
In a medium bowl, whisk the egg yolks until smooth. Whisk in about 1 cup of the hot rice mixture. Pour the egg mixture back into the pan, add the remaining 2/3 cup milk, and stir with a wooden spoon until thoroughly blended. Put the pan over medium heat and cook, stirring constantly, just until the mixture begins to boil, about 2 minutes.
Transfer the rice pudding to a bowl and place a piece of plastic wrap directly on its surface. Set the bowl in an ice bath to cool the pudding quickly. When cool, discard the cinnamon stick and the vanilla bean. Divide the pudding among 6 small bowls or ramekins, cover with plastic wrap, and refrigerate for at least 3 hours before serving. Serve topped with a spoonful of whipped cream, if using.
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Best Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Best Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Best Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
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