[Sca-cooks] a little dinner party

[Olwen the Odd]

Kirrily, this meal sounds wonderful.  Wish I had been there!  I do have a
question about this rice dish though.  Why did you put the rice in a pie
crust?  The recipe does not mention doing this.  It says put it into a dish,
I imagine more like a casserole.
Olwen

>     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, Sinamon and Ginger, and butter, and the juyce of two or
>     three Orenges, and set it on the fire againe.
>
>I cooked about a cup and a bit of generic white rice in a rice steamer.
>I let it cool then added the yolks of three eggs, about half a teaspoon
>each of cinnamon and ginger, and the juice of 2 oranges.  I forgot to
>put the butter in, though, which made it a bit dry.  The resulting stuff
>was put into a generic pie crust and baked at 180C until it was starting
>to go brown.
>
>The resulting tart was a bit dry and didn't hold together very well when
>sliced.  The butter would have fixed that to some extent.  I think also
>that I should have erred on the higher end with the OJ, and used 3
>oranges.  Also, a similar recipe from Markham's "The English Housewife"
>has cream in it, and that would also have helped.  Finally, I think if
>I'd chosen a style of rice that cooks "gloopier" (i.e. gives off more
>starch, like arborio rice or similar), the pie might have been smoother
>and less dry and grainy.  As it was it was edible, but not great.  With
>modifications it could be really nice.
>
>Along with this we served a garden salad and fresh bread.
>
>All recipes are taken from the Good Huswife's Jewell by Thomas Dawson
>(1596).
>
>Yours,
>
>Katherine

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