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

Friday, 20 February 2015

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

Vanilla rice pudding Biography

Vanilla rice pudding is frequently used to flavor pudding, especially in North America and Europe. Vanilla rice pudding, like other flavors of rice pudding, was originally created by cooling a mixture made of cream, sugar, rice and vanilla above a container of milk and sugar. The type of vanilla used to flavor pudding varies by location. In North America, consumers are interested in a more prominent, smoky flavor, while in France, they want a more anise-like flavor. To create the smooth consistency of pudding, the mixture has to be stirred occasionally and then returned to the container of milk and sugar to continue the solidification process.According to many people often consider vanilla to be the "default" or "plain" flavor of pudding.

Vanilla was first used among the Aztec people. By the 1500’s, Spanish conquistadors, exploring present-day Mexico, had come across Mesoamerican people who consumed vanilla in their drinks and foods. The vanilla bean was brought back toSpain with the conquistadors. In Spain, "vanilla was used to flavor a chocolate drink that combined cacao beans, vanilla, corn, water, and honey". The drink eventually spread to France, England, and then all of Europe by the early 1600s. In 1602, Hugh Morgan, the apothecary of Queen Elizabeth I, recommended that vanilla should be used separately from cocoa.
When the use of vanilla in foods and drinks became independent of cacao, the French started to use it more in recipes. The French used vanilla to flavor French vanilla ice cream. Vanilla pudding was introduced to the United States when Thomas Jefferson discovered the flavor in France and brought the recipe to the United States. During the 1780s, Thomas Jefferson wrote his own recipe for vanilla pudding. The recipe is housed at the Library of Congress.

Vanilla rice pudding is made with a mixture of white and brown rice, the latter adding a lot of nutritional value to the dessert. The rice grains are round and small, giving the product a soft texture and delicious taste.

The VANILLA RICE PUDDING is a creamy dessert with just the right amount of sugar. The rice mixture is boiled in cream and milk and does not contain any artificial thickeners. The addition of the vanilla gives it its delicious smell.
INGREDIENTS
2 cups whole milk
1/2 cup jasmine rice
Pinch of coarse salt
1/3 cup sugar
1 1/2 teaspoons pure vanilla extract
2 large egg yolks
Ground cinnamon, for serving (optional)
Preparation
In a medium saucepan over medium-high heat, bring 1 cup milk and 1 cup water to a simmer. Add rice and cover; reduce heat to low and simmer until rice is tender, about 18 minutes. Uncover and increase heat to medium. Continue cooking until liquid is nearly evaporated, about 4 minutes more.
Meanwhile, place remaining cup milk, salt, sugar, and vanilla in a small saucepan and bring to a simmer over medium-high heat. Cook, stirring, until sugar is dissolved, about 1 minute.
Place egg yolks in a medium bowl. Slowly whisk in milk mixture. Reduce heat under rice mixture to low and slowly stir in egg yolk mixture; continue cooking over low heat until small bubbles start to form in the center and mixture is thickened, about 3 minutes. Remove from heat and let stand 10 minutes. Serve warm, sprinkled with cinnamon, if desired.

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