SC - Addendum on Rice Pudding

[Decker, Terry D.]

Your wish is my cue.  If you are into sausage making, you might want to get
a copy of Markham.  The blood pudding recipe might make for an interesting
time.

Bear


Rice Pudding
Rice Puddings.  Take halfe a pound of Rice, and steep it in new Milk a whole
night, and in the morning drain it, and let the Milk drop away, and take a
quart of the best, sweetest, and thickest Cream, and put the Rice into it,
and boyl it a little.  Then set it to cool an hour or two, and after put in
the yolkes of half a dozen Eggs, a little Pepper, Cloves, Mace, Currants,
Dates, Sugar and Salt, and having mixt them well together, put in a great
store of Beef suet well beaten, and small shred, and so put it into the
farms, and boyl them as before shewed, and serve them after a day old.
				Gervase Markham
				The English Hous-wife, 1615

1 cup rice
3 cups milk
1 cup cream
3 egg yolks
1/8 teaspoon pepper
1/8 teaspoon cloves
1/8 teaspoon mace
1/4 teaspoon salt
1/2 cup sugar (brown or white)
1/4 cup currants (raisins)
1/4 cup chopped dates
3 Tablespoons minced suet

Put the rice and milk in a pan.  Bring to a gentle boil.  Cover pan.  Reduce
heat and allow to simmer until rice is soft (about 30 minutes) and the milk
is absorbed.
Drain off any excess milk.
Add the cream.  Bring to a low boil.  Reduce heat.  Simmer for 3 to 5
minutes.  Cover and remove from heat.
While the cream is absorbed and the rice cools, mix the remaining
ingredients together in a bowl.
Stir the mixed ingredients into the rice.  Cook over low heat for about 5
minutes, until the sugar is dissolved and thoroughly blended into the rice.
Remove to a bowl.  Serve hot or cold.

Notes:  The overnight soaking of the rice in the milk appears to be for the
purpose of softening older grain, which will not cook up immediately.

Markham's instructions are to put the rice pudding into molds and serve it a
day old, presumably to allow the flavors to meld.  The dish was probably
eaten cold.

The rice pudding did not set up properly, but was chilled and served as a
very thick gruel.

> Now I shall have to dig through my loose leaf and find the 
> recipe (unless 
> your a sweetie and repost). 
> Olwen