SC - Recipe: Rice

[Philip & Susan Troy]

rcmann4 at earthlink.net wrote:
>  But in Valencia, it is made so curiously, that each grain is
> separate, in this manner.

This might be seen as further evidence that the most common form in
which rice is cooked is as a thick porridgey dish, rather than as a
pilaf. Then, of course, there's the German recipe for Rice from Greece
(I think that's it) in which rice is mostly, but not completely cooked
in liquid, then sort of sauteed to firm it up a bit. Another similar
type of dish would be the Digby "Rice Boiled Dry". 

> The rice having been washed, and dried
> in the sun in a very white napkin, they put it in a casserole, and
> cast in the quantity of sweet oil that is needed: in which oil they fry
> a some cloves of garlic, so that all the grains become coated,
> turning them very well with the oil and the garlic, and cast in
> spices, and saffron, and some beaten eggs, turning them by
> stirring everything together; then they cast in water, and set the
> casserole on the fire, and after it has finished absorbing the water,
> they put in three or four whole heads of garlic, and carry it to
> thicken in the oven, and when it has made a crust the color of gold,
> they set it to stew[3] until it is the dinner hour; and each grain
> comes out separately, and in whatever manner, this dish must be
> served hot.

Hmmm. further evidence for at least local existence of the early pilaf.
Almost a garlic paella, actually, and very similar to some of the
Persian rice dishes (i.e. the crust, etc.) 
 
> Notes:
> [1] ginestada is a pudding-like dish made with rice flour, milk (or
> almond milk), sugar, and spices.  It may contain nuts and dried
> fruits.  There are a couple of ginestada recipes in the Florilegium.

I think perhaps there may be a broader definition, at least under this
name, or ones like it. I don't seem to be able to find the exact word
(because, of course, I need it) and therefore my evidence is a little
shaky, but it should be pretty well checkable. Isn't ginestada linked to
words referring to the yellow broomflower plant, as in Plantagenet, and
as in jance, which is frequently thickened with eggs, sort of an
unsweetened custard, then flavored with ginger, garlic, saffron, etc. I
wonder if the fact that this ginestada is sieved might suggest it is to
be used as a sauce for meats, as jance was. Yes, I realize this dish
(the main one, anyway) doesn't call for eggs, and is not yellow, but
perhaps it had evolved from a thick pale-colored sauce made like other
French jances or English gaunceli for gees...

Oh, one more question:

> put in the almond 
> milk with fine sugar, many times, and cause it to finish cooking

Could this fine sugar be sieved? This might tie in more with the
expression "many times". Just a thort.
 
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com