SC - Newcomers Redaction

[Maddie Teller-Kook]

Phyllis Spurr wrote:

> I started with more water.  I used wild rice.  The nutty flavor of
> the rice was more complimentary with the O.J. thank white rice.
> I continued to cook my version on the stove top (with a lid) instead
> of in the oven.

I LOVE wild rice but unfortunately it is a new world food and actually
not a true rice. It grows wild in the northern US and Canada.  I would
recommend using brown rice or experiment with Arborio rice (short grain
rice from Italy used to make rissoto--would give the rice pudding a
creamier texture).
> 
> >
> > Having seen other commentary about in-period oranges, I'm wondering if
> > it would help my proposed version of this dish if the zest of one or
> > two were added to the juice? (Newbie time: by "zest", I *think*
> > everyone means the grated brightly-colored portion of the peel, which
> > is the primary source of peel oils. Right?)
That is correct, using the peel will add a more intense orange flavor
plus make it look pretty with flecks of orange in the rice.
> Hadn't thought about this.
> 
> >
> > Just in case, I've left my original appended to this inquiry.
> >
> >
> >
> > > > Ok, newcomers, let's try our hand at the following receipt:
> > > > To make a Tart of Ryce.
> > > > Boyle your Rice, and put in the yolkes of two or three
> > > > Egges into the Rice, and when it is boyled, put it into
> > > > a dish, and season it with Suger, Cinamon, and Ginger,
> > > > nad butter, and the iuyce of two or three
> > > > Orenges, and set it on the fire againe.
> > >
> > > Quick summary:
> > > Boil [quantity] of rice, stir in three egg yolks, return to a boil.
> > > Season with sugar, cinnamon, ginger, butter; add juice from two or
> > > three oranges. Pour mixture into baking dish and cook until "set".
> > >
> > > Off-the-cuff redaction (untested!!!):
> > > 1 c. rice
> > > 1 scant cup water (plus additonal as determined by need/experience)
> > > 3 egg yolks
> > > 1/4 c. sugar (I'd like to try this with Turbinado, trade name
> > >               "Sugar in the Raw")
> > > 1 tsp each cinnamon & ginger
> > >      (powdered; more or less to taste. Grated fresh ginger root
> > >       preferred to dry powder, "true" cinnamon to cassia)
> > > 3 Tbsp butter (to start... adjust as needed, allow for greasing pan)
> > > 1 to 2 cups fresh-squeezed orange juice (one large modern orange;
> > >             leave pulp in -- do not strain!)
> > >      Prepare rice as usual for eating (boil water, add rice, return
> > to
> > > boil, cover pot tightly, allow to steam over very low heat 25-30
> > > minutes, *don't lift lid!* until steaming complete, indicated by
> > > complete absorption of liquid).
> > >      While rice is still hot, combine with additional ingredients,
> > > return to a boil while stirring constantly (to avoid sticking to
> > > bottom of pot). Pour into buttered baking dish, bake carefully at
> > > approx. 325 degrees F until liquid completely absorbed.


I would be careful adding the egg yolk to the rice, you might want to
temper them (slowly adding a little hot liquid to the egg yolks while
mixing them to prevent curdling). I've done this without tempering the
eggs properly and ended up with scrambled eggs!

As with any dish, i would check the seasoning before baking it.  Just
make sure the eggs are fully incorporated and 'cooked'

The seasonings look fine, tho i would be very careful using fresh
ginger. Have you thought about using crystalized ginger? It could add a
wonderful ginger flavor and cut up will also add color and texture to
the dessert.

As for the OJ... love it fresh with the pulp great idea.... i would just
try and remove any pits that may fall into the cup!  All in all sounds
wonderful.

meadhbh
> > >
> > > Expectations / notes: been a long time since I did (baked) rice
> > > pudding from scratch, so I may have temp & time badly "off". The
> > > quantity of sugar is probably extremely conservative / too little.
> > I'm
> > > coming from a mostly-modern background at the stove, so forgive me if
> > > I have introduced modern technique biases. I generally use whatever
> > > spices I have laid my hands on, i.e. supermarket dry powders, but am
> > > *trying* to move toward fresher / more "period" types even in my
> > daily
> > > modern cooking.
> > >
> > > > Dawson, Thomas, The Good Huswife's Iewel, 2 parts. London, 1596/7.
> > > > The English Experience, Number 865, Walter J. Johnson, Inc.
> > > > Theatrum Orbis Terrarum, Ltd. Amsterdam 1977 Norwood, N.J.
> > >
> > > Theater of the Earth's Globe? IOW, [New] Globe Theater?
> > >
> > > > We *can* do this!
> > > > Phyllis L. Spurr
> > > > Eowyn ferch Rhys Cyfurdd
> > > > Barony of Elfsea, Ansteorra
> > >
> > > Easy for *you* to say, considering.
> > >
> > > ===
> > > Pax ... Kihe / Adieu -- Amra / TTFN -- Mike
> > > Kihe Blackeagle / Amr ibn Majid al-Bakri al-Amra /
> > > Mike C. Baker       F.O.B. (Friend Of Blackfox)
> > > My opinions are my own -- no one else would want them!
> > >
> 
> Can we get some of the more experienced cooks of the list to comment
> on how we newcomers did with this challenge?
> 
> Thanks
> 
> Phyllis L. Spurr
> Eowyn ferch Rhys Cyfurdd
> Barony of Elfsea, Ansteorra
> 
> ============================================================================
> 
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
> 
> ============================================================================
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================