[Sca-cooks] coconut milk and rice milk

[Finne Boonen]

not sure wether it is usefull, but take a look at this: 
http://www.medievalcookery.com/recipes/ryspot.html
several rice pudding recipes, I also have a book at home claiming that
origin of the ducht ricepudding (rice boiled in milk with
safron/canelle) is mideastern, (btw, this ricepudding is ricepudding
is probably eaten in the low countries, at least since the 13th
century, as it is appearing in paintings from that period.


Finne
On Mon, 28 Jun 2004 07:22:23 -0400, Phil Troy / G. Tacitus Adamantius
<adamantius.magister at verizon.net> wrote:
> 
> Also sprach Sharon R. Saroff:
> >I have a cooking competition coming up and I am interested in
> >knowing how period coconut and rice milks are.  I have seen coconut
> >milk as an ingredient in Indian recipes and occasionally in middle
> >eastern recipes.  I need a substitute for yogurt because my personna
> >would not use it in the same recipe as meat.  I have come up dry on
> >my sources at home so far.
> 
> I assume (rightly or wrongly) we're delving into period Kashrut? If
> so, are we talking about European or Middle Eastern Judaic practices?
> 
> As Doc suggested, almond milk turns up in an amazing number of
> European recipes as a substitute for milk, cream, and even eggs. It
> does, however, lack the tang of yogurt. Even the couple of European
> recipes that curdle the almond milk using vinegar don't give a
> sour-tasting final product. But then, almond milk is also used in
> some Persian and Mughal Indian recipes even today.
> 
> I suspect the reason why coconut milk and rice milk never took off in
> Europe (until, arguably, today) is because the former doesn't keep as
> well as almond milk (coconut can get rancid fairly easily), and that
> that niche can easily be filled by a more local product, even
> assuming almonds aren't local to, say, Yorkshire, and for the latter,
> again, there were more easily available substitutes.
> 
> To substitute for the tang of yogurt as it is used in places like
> India, but without a dairy product, it seems like places like
> tropical SE Asia (where you sometimes find obviously Indian-inspired
> cookery, but in a non-dairy form, places like Myanmar), citrus juices
> like lime play a large role, sometimes even in dishes with similar
> names to their Indian counterparts using yogurt.
> 
> I guess we'd need a little more info about exactly what you're trying
> to accomplish.
> 
> Adamantius
> 
> 
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