Rice Puddingmarc_is_foxyJanuary 20 2005, 18:18:41 UTC
In Roman times rice puddings (pottages), softened in milk (almond or cow's), were thought to cure upset stomachs. Eventually recipes for both baked and boiled rice puddings began to appear. Spices such as nutmeg and cinnamon were popular in rice puddings along with raisins and currants. Eggs were sometimes added towards the end of baking and you will still find them used in recipes today. Rice pudding recipes differ in the type of rice (long or short grain white rice, brown, basmati, jasmine), milk (whole milk, coconut milk, cream, evaporated or condensed), spices (nutmeg, cinnamon), flavorings (vanilla extract, orange or lemon zest), amount and type of sugar (white or brown), whether eggs and butter are added, to whether there should or should not be a film of top. But as Nigella Lawson states in her book "How to Eat", we do know that "definitely it shouldn't be gummy, though neither should it be watery; the rice shouldn't be too firm, but it shouldn't be mush either. And between those two extremes, there is room for intense
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