Source:- Google.com.pk
Portuguese rice pudding Biography
Portuguese rice pudding common in Portugal, the Lusosphere countries and regions (which include Brazil, Angola, Mozambique, Cape Verde, São Tomé and Príncipe,
Guinea-Bissau, Timor-Leste, Goa, Malacca and Macau,
introducing them later in Mainland China), and countries with significant Portuguese immigrant populations, such as Canada, Australia,Luxembourg, the United States, and France, among others.
Rice Pudding were created before the 18th century by Catholic monks at the Jerónimos Monastery (Portuguese: Mosteiro dos Jerónimos) in the civil parish of Santa Maria de Belém, in Lisbon.
At the time, convents and monasteries used large quantities of egg-whites for starching of clothes, such as nuns' habits.
It was quite common for monasteries and convents to use the leftover egg yolks to make cakes and pastries or pudding or rice pudding, resulting in the proliferation of sweet pastry or recipes throughout the country.
Following the extinction of the religious orders and in the face of the impending closing of many of the convents and monasteries in the aftermath of the Liberal Revolution of 1820
, the monks started sellingpastéis de nata at a nearby sugar refinery to secure some revenue. In 1834 the monastery was closed and the recipe was sold to the sugar refinery, whose owners in 1837 opened the Fábrica de Pastéis de Belém.
The descendents on the business to this day.
Since 1837, locals and visitors to Lisbon have visited the bakery to purchase fresh from the oven pastéis, sprinkled withcinnamon and powdered sugar.
Their popularity normally results in long lines at the take-away counters, in addition to waiting lines for sit-down service.portuguese desserts are very popular in Portugal and are often seasoned with spices such as cinnamon and vanilla. The most popular are leite-creme (a dessert consisting of an egg custard base topped with a layer of hard caramel), arroz doce (a typical and popular rice pudding), and pudim flã (a caramel custard, in Brazil known as pudim de leite condensado). A dessert called aletria, similar to arroz doce but made with a kind of vermicelli instead of rice, is also very popular. They are also omnipresent as traditional home desserts in Brazil and other Portuguese-influenced countries.
Cakes and pastries are also very popular in Portugal. Most towns have a local specialty, usually egg or cream based pastry. Originally from Lisbon, but popular nationwide, as well as among the diaspora, are pastéis de nata. These are small, extremely rich custard tarts. portuguese pastries found in most cafes, bakeries and pastry shops across the country are the Bola de Berlim, the Pão-de-ló and the Tentúgal pastries.
PREAPARATION
INGREDIENTS
4 cups water
3 lemon peel strips
2 tablespoons butter
½ teaspoon salt
2 cups long grain white rice
2 cups hot milk
1¼ cups sugar
5 egg yolks
Cinnamon to decorate the top of the rice pudding
INSTRUCTIONS
In a large saucepan, bring water, lemon peel, butter and salt to a boil.
Add the rice and reduce heat to a simmer.
Simmer for 30 minutes or until almost all the water has been absorbed.
Add the hot milk.
Let simmer for about 10 minutes.
Add sugar and stir until absorbed.
In a separate bowl, beat the egg yolks and add a few tablespoons of the rice mixture to temper the eggs.
Add the egg mixture quickly into the saucepan.
Let the rice continue to simmer for about 10 minutes until thick.
Remove lemon peel and transfer to one large serving dish or small bowls
Decorate with cinnamon.
Portuguese rice pudding common in Portugal, the Lusosphere countries and regions (which include Brazil, Angola, Mozambique, Cape Verde, São Tomé and Príncipe,
Guinea-Bissau, Timor-Leste, Goa, Malacca and Macau,
introducing them later in Mainland China), and countries with significant Portuguese immigrant populations, such as Canada, Australia,Luxembourg, the United States, and France, among others.
Rice Pudding were created before the 18th century by Catholic monks at the Jerónimos Monastery (Portuguese: Mosteiro dos Jerónimos) in the civil parish of Santa Maria de Belém, in Lisbon.
At the time, convents and monasteries used large quantities of egg-whites for starching of clothes, such as nuns' habits.
It was quite common for monasteries and convents to use the leftover egg yolks to make cakes and pastries or pudding or rice pudding, resulting in the proliferation of sweet pastry or recipes throughout the country.
Following the extinction of the religious orders and in the face of the impending closing of many of the convents and monasteries in the aftermath of the Liberal Revolution of 1820
, the monks started sellingpastéis de nata at a nearby sugar refinery to secure some revenue. In 1834 the monastery was closed and the recipe was sold to the sugar refinery, whose owners in 1837 opened the Fábrica de Pastéis de Belém.
The descendents on the business to this day.
Since 1837, locals and visitors to Lisbon have visited the bakery to purchase fresh from the oven pastéis, sprinkled withcinnamon and powdered sugar.
Their popularity normally results in long lines at the take-away counters, in addition to waiting lines for sit-down service.portuguese desserts are very popular in Portugal and are often seasoned with spices such as cinnamon and vanilla. The most popular are leite-creme (a dessert consisting of an egg custard base topped with a layer of hard caramel), arroz doce (a typical and popular rice pudding), and pudim flã (a caramel custard, in Brazil known as pudim de leite condensado). A dessert called aletria, similar to arroz doce but made with a kind of vermicelli instead of rice, is also very popular. They are also omnipresent as traditional home desserts in Brazil and other Portuguese-influenced countries.
Cakes and pastries are also very popular in Portugal. Most towns have a local specialty, usually egg or cream based pastry. Originally from Lisbon, but popular nationwide, as well as among the diaspora, are pastéis de nata. These are small, extremely rich custard tarts. portuguese pastries found in most cafes, bakeries and pastry shops across the country are the Bola de Berlim, the Pão-de-ló and the Tentúgal pastries.
PREAPARATION
INGREDIENTS
4 cups water
3 lemon peel strips
2 tablespoons butter
½ teaspoon salt
2 cups long grain white rice
2 cups hot milk
1¼ cups sugar
5 egg yolks
Cinnamon to decorate the top of the rice pudding
INSTRUCTIONS
In a large saucepan, bring water, lemon peel, butter and salt to a boil.
Add the rice and reduce heat to a simmer.
Simmer for 30 minutes or until almost all the water has been absorbed.
Add the hot milk.
Let simmer for about 10 minutes.
Add sugar and stir until absorbed.
In a separate bowl, beat the egg yolks and add a few tablespoons of the rice mixture to temper the eggs.
Add the egg mixture quickly into the saucepan.
Let the rice continue to simmer for about 10 minutes until thick.
Remove lemon peel and transfer to one large serving dish or small bowls
Decorate with cinnamon.
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