Tuesday, 17 February 2015

Creamy rice pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos

Source:- Google.com.pk
Creamy Rice Pudding Biography

Cream is a soft, mild-tasting fresh cheese with a high fat content.Stabilizers such as carob bean gum and carrageenan are added.

The US Food and Drug Administration defines the dairy product as containing at least 33% milk fat (as marketed) with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9.In other countries, it is defined differently and may need a considerably higher fat content.

Cream is not naturally matured and is meant to be consumed fresh, and so it differs from other soft cream cheeses such as Brie and Neufchâtel. It is more comparable in taste, texture and production methods to Boursin andMascarpone.

Recipes for the making of cream rice pudding can be found in US cookbooks and newspapers beginning in the mid-eighteenth century. By the second decade of the 19th century, Philadelphia and its environs had gained a reputation for this cheese. The cream, however, was produced on family farms and so quantities for distribution were small. Around 1873, William A. Lawrence, a Chester, NY, dairyman, was the first to mass-produce cream cheese. In 1873 he purchased a Neufchatel factory and shortly thereafter, by adding cream to the process, was able to create a richer cheese, that he called “cream cheese”.[9] In 1877 he created the first brand for cream cheese: the silhouette of a cow followed by the words: Neufchatel & Cream Cheese. In 1879, in order to create a larger factory, Lawrence partnered with a Chester merchant, Samuel S Durland. In 1880, Alvah L Reynolds, a New York cheese distributor, began to sell the cheese of Lawrence & Durland and created a brand name for it: Philadelphia Cream Cheese. Reynolds chose the name based on the reputation Philadelphia had for such cheese. By the end of 1880, faced with increasing demand for his Philadelphia brand, Reynolds turned to Charles Green, a second Chester dairyman, who, by 1880, had been manufacturing cream cheese. Some of Green’s cheese was, now, also sold under the Philadelphia label. In 1892, Reynolds bought the Empire Cheese Co. of South Edmeston, NY to produce cheese under his Philadelphia label. When that burned down in 1900, he turned, the following year, to the newly formed Phenix Cheese Co. to produce his cheese. In 1903, Reynolds sold the rights to his Philadelphia brand to Phenix Cheese Company under the control of Jason F. Whitney, Sr. (which merged with Kraft in 1928). By the early 1880s, in addition to Philadelphia brand, was Star, a second cream cheese brand of Lawrence & Durland, and Green’s World and Globe brands. At the turn of the 19th century, New York dairymen were producing cream cheese for a number of other brands: Double Cream (C. Percival); Eagle (F.X. Baumert); Empire (Phenix Cheese Co.); Mohican (International Cheese Co.); Monroe Cheese Co. (Gross & Hoffman); and Nabob (F.H. Legget).

Classic Creamy Rice Pudding

PREPARATION

Ingredients
1 1/2 quarts 2% milk
1 cup sugar
1/2 cup Carolina® White Rice
1/2 cup raisins
1 tsp vanilla extract
Cooking Directions
Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat, reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubbles breaking only at the outside edge of the surface. After an hour, the rice should be soft.)

Add raisins, increase heat to medium, cook, stirring frequently now, until rice has absorbed most of the rest of the milk - - but not all - - and the pudding is creamy, about 30 minutes longer.

Remove from heat and stir in the vanilla. When cool, it will thicken, but still be very creamy - - with no cream. Serve warm or well chilled.

Creamy Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos