[Sca-cooks] Whoops! Re: was (rice with currants) now with redaction!

[Barbara Benson]

Whoops,

Replied to the wrong message, I played with this one:

>Again, From Robt. May's Accomplisht Cook, p. 245-6

>"To make a Tart of Rice.
>Boil the rice in milk or cream, being tender boil'd pour it into a dish, &
>season it with nutmeg, ginger, cinamon, pepper, salt, sugar, and the yolks
>of six eggs, put it in the tart with some juyce of orange; close it up and
>bake it, being baked scrape on sugar, and so serve it up."

>Cindy

-Serena
----- Original Message -----
From: "Barbara Benson" <vox8 at mindspring.com>
To: <sca-cooks at ansteorra.org>
Sent: Sunday, February 24, 2002 10:28 AM
Subject: [Sca-cooks] Re: was (rice with currants) now with redaction!


> Greetings,
>
> I took a swing at this last night and had some interesting results.
> My first crack was:
> 1 Cup
> 3 1/2 Cups of whole milk
> 1teaspoon nutmeg
> 1 teaspoon canell
> 1/2 teaspoon fresh ginger
> 1/2 teaspoon kosher salt
> 6 egg yolks (large)
> 1/8 - 1/4 teaspoon fresh cracked pepper (actually about 3 cranks, but how
> does one measure that?)
> 3/4 Cup orange juice
>
> When I make it again I am going to adjust to the below based on the taste
> test:
> 1 Cup minus 2 Tablespoons of uncooked rice (simply too much rice for the
> shell, I ended up with some down the drain)
> 3 1/2 Cups of whole milk
> 1/2 teaspoon nutmeg (maybe even less - it was very agressive)
> 1 teaspoon canell
> 1 teaspoon fresh ginger
> 1/2 teaspoon kosher salt
> 5 egg yolks (large)
> 1/8 - 1/4 teaspoon fresh cracked pepper (actually about 3 cranks, but how
> does one measure that?)
> 1 Cup orange juice (or more, there wasn't enough orange flavor for me, but
I
> am afraid it might get too soupy)
>
> Bake @ 350F for 1 hour 20 min.
>
> I overcooked the rice, next time I am going to cook it just to al dente
> because it continues to cook in the pie & I would like to have a bit more
> rice texture than what I started out with.
>
> Any thoughts? Is this what this list is for?
>
> Glad Tidings,
> Serena da Riva


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