[Sca-cooks] rice porridge/rice pudding

[Brett McNamara]

As a lad, I visited family in England several times.  One of the
treats I always looked forward to was "rice pudding."  It's was like
nothing I've seen since but portage sounds like an apt description.

It was rice and cream based.  It was served piping hot and eaten like
soup.  While thicker than broth, it was certainly thinner than
anything you'd think of as a pudding.  We ate it with spoons and the
kids made happy slurping noises.

I don't recall the flavor content, except that Brits had the best
milk.  This is the early '70s and they still brought around little
glass bottles with cream separated at the top.

I'd love to know more about this.

Wistan



On Mon, 22 Nov 2004 01:40:18 +0100, Finne Boonen <hennar at gmail.com> wrote:
> On Sun, 21 Nov 2004 17:30:37 -0600, Stefan li Rous
> <stefanlirous at austin.rr.com> wrote:
> > UlfR commented:
> > > Sue Clemenger <mooncat at in-tch.com> [2004.11.21] wrote:
> > >
> > > I just got dinner -- misc stew -- started on the woodstove (need to
> > > check it after this is sent off, probably need another stick or two),
> > > and had blackpudding for lunch (with lingonberries, of course). Rice
> > > porridge[1] for breakfast.
> 
> euhm, really stupid question here, but what's the difference between
> rice pudding and rice porridge, (or even between pudding and porridge
> in general)
> 
> (Btw, ppl here put saffron in there rice pudding/porridge)
> 
> Finne
> 
> 
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