|
|
 |
|
|
|
 |
March 8, 2014 |
|
|
|
|||||||||||||||||||||||
|
|
Rice puddings are found in nearly every area of the world. Recipies can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the ingredients selected. The following ingredients are often found in rice puddings.
The following is a short list of various rice puddings from different regions. East Asia
South Asia
Middle East
Europe
Latin America
Rice was first cultivated in Southeast Asia. Over thousands of years, various recipes have developed in the Eastern Asia. Some include fruit and honey, while others are far simpler consisting of only rice, water and sugar. For the west, rice pudding originated in the Middle East or Persia. Firni, one of the oldest of these middle eastern puddings, is made with rice flour and was introduced to India by the Moghuls. Records of an Indian sweet milk pudding occur in the 14th century. Shola, flavored with rose water, was introduced to Perisa by the 13th century Mongols and is now eaten in much of west Asia. In Europe, Rice pudding with goat???s milk was first used by the Romans for medicinal purposes. For this reason, the first written records of rice pudding occur in medical texts. Medieval European sweet boiled rice pudding often was made with almond or cow???s milk. Rice pudding appears in 1542 in the then Danish town of Malm??. However, rice was an imported luxury item reserved for the rich. Baked rice puddings featuring elaborate spices and other ingredients appeared in the 17th century. In the 18th century, Rice pudding began to replace rye porridge and barley porridge at festivities in Scandinavia. Over centuries, the European recipe has been simplified resulting the modern dish often criticized for its blandness. In Sweden, rice pudding, risgrynsgr??t, is traditionally served at Christmas and often goes by the names julgr??t (Yule porridge) and tomtegr??t (tomte porridge). The latter name is due to the old tradition of sharing the meal with the guardian of the homestead, the tomte (see also bl??t). The pudding is usually eaten with cinnamon and sugar. Sometimes an almond is hidden in the pudding and popular belief has it that he one who eats it will be married the following year. Rice pudding is also a traditional Christmas dessert in Norway A reference to rice pudding is found in the third verse of the seventeenth-century nursery rhyme, "Pop Goes the Weasel:" <!-- Please don't change this formatting. It renders properly in all browsers, wiki-colons and so forth do not. --> Half a pound of tuppenny rice,<br> Half a pound of treacle.<br> Mix it up and make it nice,<br> Pop goes the weasel.<br> Rice pudding is mentioned frequently in literature of the Victorian and Edwardian eras, typically in the context of a cheap, plain, familiar food, often served to children or invalids, and often rendered boring by too-frequent inclusion in menus. In Edward Bulwer-Lytton's Kenelm Chillingly, a would-be host reassures a prospective guest: "Don't fear that you shall have only mutton-chops and a rice-pudding...". In Henry James' A Passionate Pilgrim, the narrator laments: "having dreamed of lamb and spinach and a salade de saison, I sat down in penitence to a mutton-chop and a rice pudding." Charles Dickens relates an incident of shabby treatment in A Schoolboy's Story "it was imposing on Old Cheeseman to give him nothing but boiled mutton through a whole Vacation, but that was just like the system. When they didn't give him boiled mutton, they gave him rice pudding, pretending it was a treat. And saved the butcher." In Ethel Turner's Seven Little Australians, the children express dissatisfaction with their food. "My father and Esther... are having roast fowl, three vegetables, and four kinds of pudding," Pip says angrily. "It isn't fair!" His sister notes that "we had dinner at one o'clock." "Boiled mutton and carrots and rice pudding!" her brother replies, witheringly. Rice Pudding is the title and subject of a poem by A. A. Milne, in which the narrator professes puzzlement as to what is the matter with Mary Jane, who is "crying with all her might and main/And she won't eat her dinner—rice pudding again—/What is the matter with Mary Jane?" As the poem proceeds, the reader comes to suspect that Mary Jane's problem is connected with the word "again." An 1884 New York Times article is entitled Living on a Small Salary: Close Economy Practiced by a Clerk and his Wife. They Live Comfortably in a Brooklyn Flat and Save Nearly $300 Out of a Yearly Income of $1000. "You observe," says the husband, "that although we have but little beyond the bare necessities of life we manage to live comfortably and happily." "Yes, indeed, we are happy," interjects the wife. The reporter describes their evening meal as a plate containing "a nice cut of beef, a couple of boiled potatoes, and a liberal portion of green peas." For dessert, there is rice pudding, which the reporter describes as "truly a delicious compound of rice and egg and sugared frosting." A 1917 report by the International Committee of the Red Cross, on treatment of Turkish prisoners of war in Egypt describes the food with approval. The "ordinary diet" is described as "Breakfast: Arab bread; sweetened fresh milk. Lunch: Arab bread; beef; rice, vegetables. Dinner: Arab bread; rice soup; rice pudding." Rice pudding is mentioned with much more affection in an incident related by Walt Whitman in Specimen Days. Whitman visited an invalid soldier who "was very sick, with no appetite... he confess'd that he had a hankering for a good home-made rice pudding—thought he could relish it better than anything... I soon procured B. his rice pudding. A Washington lady, (Mrs. O'C.), hearing his wish, made the pudding herself, and I took it up to him the next day. He subsequently told me he lived upon it for three or four days." In Douglas Adams' The Hitchhiker's Guide to the Galaxy the supercomputer Deep Thought derives the existence of rice pudding from first principles. This is to counterpoint between the complexity of Deep Thought and its task of exploring the eternal verities, with simplicity of the pudding. A recipe for rice pudding is found in the (1615) domestic guide, Gervase Markham, The English Huswife
The 1881 Household Cyclopedia also has a recipe for plain rice pudding:
One typical modern recipe for rice pudding is:
Category:Puddings Category:Rice dishesCategory:American dessertsCategory:Chinese cuisine da:Risalamande nl:Rijstebrij sv:Risgrynsgr??t This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Rice pudding".
|
|||||||||||||||||||||||
![[F]](/images/site.gif){kind=small}
|
|||
|
|
|
|
|
|||
|
All informatin on the site is © FamousChinese.com 2002-2005. Last revised: January 2, 2004 Are you interested in our site or/and want to use our information? please read how to contact us and our copyrights. To post your business in our web site? please click here. To send any comments to us, please use the Feedback. To let us provide you with high quality information, you can help us by making a more or less donation: |