Source:- Google.com.pk
Rice pudding condensed milk Biography
Condensed milk is cow's milk from which water has been removed. It is most often found in the form ofsweetened condensed milk, with sugar added, and the two terms "condensed milk" and "sweetened condensed milk" are often used synonymously today. Sweetened condensed milk is a very thick, sweet product which whencanned can last for years without refrigeration if unopened. Unsweetened condensed milk products spoil more easily and are now uncommon. Condensed milk is used in numerous dessert dishes in many countries.
A related product is evaporated milk, which has undergone a more complex process and which is not sweetened
According to the writings of Marco Polo, in the 13th century the Tatars were able to condense milk. Marco Polo reported that ten pounds (4.5 kg) of milk paste was carried by each man, who would subsequently mix the product with water. However, this probably refers to the soft Tatar curd (katyk), which can be made into a drink (ayran) by diluting it, and therefore refers to fermented, not fresh, milk concentrate.
Nicolas Appert condensed milk in France in 1820, and Gail Borden, Jr., in the United States in 1853, in reaction to difficulties in storing milk for more than a few hours. Before this development, milk could only be kept fresh for a short while and was only available in the immediate vicinity of a cow. While returning from a trip to England in 1851, Borden was devastated by the death of several children, apparently from poor milk obtained from shipboard cows. With less than a year of schooling and following in a wake of failures, both of his own and of others, Borden was inspired by the vacuum pan he had seen being used by Shakersto condense fruit juice and managed to reduce milk without scorching or curdling it.Even then his first two factories failed and only the third, built with his new partner, Jeremiah Milbank in Wassaic, New York, produced a usable milk derivative that was long-lasting and needed no refrigeration.
Probably of equal importance for the future of milk were Borden's requirements (the "Dairyman's Ten Commandments") for farmers who wanted to sell him raw milk: they were required to wash udders before milking, keep barns swept clean, and scald and dry their strainers morning and night. By 1858, Borden's milk, sold as Eagle Brand, had gained a reputation for purity, durability and economy.
In 1864, Gail Borden's New York Condensed Milk Company constructed the New York Milk Condensery in Brewster, New York. This condensery was the largest and most advanced milk factory and was Borden's first commercially successful plant. Over 200 dairy farmers supplied 20,000 gallons (76,000 litres) of milk daily to the Brewster plant as demand was driven by the Civil War.
Ingredients
250 g medium-grain rice
1.25 litres full-cream milk
1–2 cinnamon sticks
1 strip lemon rind
395 g tin sweetened condensed milk
ground cinnamon
Instructions
Place the rice in a saucepan and cover with water. Bring to the boil and cook for 5 minutes. Drain.
Heat the milk in the saucepan with the cinnamon sticks and lemon rind. When it comes to the boil, add the rice and turn the heat down to low. Cook, stirring constantly, until the rice is half cooked.
Add the condensed milk and continue cooking and stirring until the rice is cooked through (test by squashing a rice grain in your fingers). Spoon into bowls and dust with ground cinnamon.
A related product is evaporated milk, which has undergone a more complex process and which is not sweetened
According to the writings of Marco Polo, in the 13th century the Tatars were able to condense milk. Marco Polo reported that ten pounds (4.5 kg) of milk paste was carried by each man, who would subsequently mix the product with water. However, this probably refers to the soft Tatar curd (katyk), which can be made into a drink (ayran) by diluting it, and therefore refers to fermented, not fresh, milk concentrate.
Nicolas Appert condensed milk in France in 1820, and Gail Borden, Jr., in the United States in 1853, in reaction to difficulties in storing milk for more than a few hours. Before this development, milk could only be kept fresh for a short while and was only available in the immediate vicinity of a cow. While returning from a trip to England in 1851, Borden was devastated by the death of several children, apparently from poor milk obtained from shipboard cows. With less than a year of schooling and following in a wake of failures, both of his own and of others, Borden was inspired by the vacuum pan he had seen being used by Shakersto condense fruit juice and managed to reduce milk without scorching or curdling it.Even then his first two factories failed and only the third, built with his new partner, Jeremiah Milbank in Wassaic, New York, produced a usable milk derivative that was long-lasting and needed no refrigeration.
Probably of equal importance for the future of milk were Borden's requirements (the "Dairyman's Ten Commandments") for farmers who wanted to sell him raw milk: they were required to wash udders before milking, keep barns swept clean, and scald and dry their strainers morning and night. By 1858, Borden's milk, sold as Eagle Brand, had gained a reputation for purity, durability and economy.
In 1864, Gail Borden's New York Condensed Milk Company constructed the New York Milk Condensery in Brewster, New York. This condensery was the largest and most advanced milk factory and was Borden's first commercially successful plant. Over 200 dairy farmers supplied 20,000 gallons (76,000 litres) of milk daily to the Brewster plant as demand was driven by the Civil War.
Ingredients
250 g medium-grain rice
1.25 litres full-cream milk
1–2 cinnamon sticks
1 strip lemon rind
395 g tin sweetened condensed milk
ground cinnamon
Instructions
Place the rice in a saucepan and cover with water. Bring to the boil and cook for 5 minutes. Drain.
Heat the milk in the saucepan with the cinnamon sticks and lemon rind. When it comes to the boil, add the rice and turn the heat down to low. Cook, stirring constantly, until the rice is half cooked.
Add the condensed milk and continue cooking and stirring until the rice is cooked through (test by squashing a rice grain in your fingers). Spoon into bowls and dust with ground cinnamon.
Rice Pudding Condensed Milk Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Rice Pudding Condensed Milk Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
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