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Wednesday, October 13, 2010

ACEITE DE ALMENDRAS - RICE PUDDING RECIPE ADAPTED FROM ANON ANDALUS

MAKING OIL
Man crushing & bottling the oil from almonds
Photo by: wwwayazdotcom

Ar. dun al-laws, Eng. almond oil. This is easily extracted and has a sweet flavor that is added to pastries in particular to enhance the aroma. It was as useful as olive oil. Avenzoar explains it was used to hydrate the limbs and to massage the face to beautify it. It makes food items very favorable. Also it induces sleepiness and does not burn the trachea or produce coughing. For that reason, it is recommended for those suffering from insomnia and for coughs. Avenzoar concludes that almonds do not cause any pain. [Ibn Zuhr/García Sánchez. 1992:117]



“RICE DISSOLVED IN SUGAR,” WHICH IS RICE PUDDING ADAPTED FROM HUICI’S ANÓN AL-ANDALUS #392 RECETA DEL ARROZ DISUELTO EN AZÚCAR, p. 214

Rice Pudding
Photo by:
halalmama.blogspot.com/2010/07/rice-pudding.html#more
Ingredients

2 1/2 c whole milk or water
1/2 c uncooked short grain white rice
Pinch of salt
1/4 c sugar
1 tsp cinnamon
1/3 c almond oil
1 tsp cinnamon
¼ c raisins
¼ c almonds

Preparation

Bring the milk or water, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is mushy, about 25-30 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. Put the rice in a mixing bowl and with an electric beater beat it on high until it is mashed into a paste and no grains remain. Add sugar little by little until its sweetness dominates and the mixture looks like a powder of refined sugar (says Huici, Perry says “dissolved taffy”). Put the mixture back into the saucepan on low heat if the sugar is not completely dissolved. Remove from heat. Put the mixture on a large platter and make a hole in he center. The optional ingredients are not included in the original recipe but make it tastier. They are to be added when ready to put the mixture on the platter. Fill it with fresh butter or almond oil. If rice is boiled with fresh milk instead of water, it will be tastier.

NOTE: As olive oil is too strong for frying dessert foods like fritters and crepes, almond oil is the exquisite solution!

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