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Friday, December 30, 2011

AVERROES WITH 14TH C CATALAN VERSION RICE PUDDING

 Averroes
Photo from: Sibad
Ar. Ibn Rushd, Mohammed (1126-1198). He was first known for his studies in theology, law, medicine, mathematics and philosophy and observations in astronomy in Cordoba. He went to Seville where he was a judge in 1169. In 1192, Abu Ya’qub Yusuf, Almohad ruler in Cordova, appointed him to be the court physician. He was the author of Kitāb al-Kulliyat fi-l Tibb (Book of General Medicine) in which he recommended an olive oil diet, rice pudding, spinach, gourds, eggplant, figs and grapes for good health. The majority of his manuscripts have not survived but translations into Hebrew and Latin have been found. He studied Qur’anic and natural sciences including medicine, biology and physics as well. Also, he was versed in philosophy and theology. Due to his assimilation of Aristotelianism, Muslim scholasticism was created 400 years prior to that of western scholars who had forgotten the masterworks of Plato and Aristotle after the fall of the Holy Roman Empire. He died in Marrakesh. See Nueva-Clásica Cocina Andalusí. [Benavides-Barajas. Nueva-Clásica. 1995:14-15; Donzel. 1994:42; ES: Shamsuddín. “Gastronomía.” Sep 21, 01; and Gibb. 1955:92]



RICE PUDDING ADAPTED FROM SENT SOVÍ #CVII, QUI PARLA CON FFAREU MORTEROL DE AR ÒS, pp 135-136
It is curious to find two very similar recipes from the same period in two different regions of Spain, see aceite de almendras published on Oct 13, 10 for the Anón Al-Andalus version. 

Rice pudding
Photo by: by pineconekaty
Ingredients

2 ½ c vegetable broth
1 c almonds
1/3 c uncooked short grain white rice
1 tbsp virgin olive oil
1 pinch of salt
2 eggs
1 tsp saffron
¼ c sugar

Garnish
1 tsp cinnamon
1/3 c raisins

Preparation

Wash rice in hot water 2 or 3 times. Spread it on a large wooden platter and dry it in the sun or by the fire. Immediately, wash the pan and put it on the fire. Add 2 c almond milk that has been well strained with oil and salt. Bring to a boil. Immediately add the rice and simmer uncovered, stirring frequently to prevent rice from sticking to the bottom of the pan. Cook until mushy about 20-25 minutes.

Whisk eggs, dissolved saffron and sugar in a small mixing bowl. Put 1 tbsp of the hot rice to the egg mixture and beat vigorously. Add another tbsp of the rice and beat vigorously. Repeat until ½ c of the rice is mixed. Then pour this mixture into the saucepan with rest of the rice.
Place it over low heat, for about 10 minutes until thickened, stirring frequently. Serve it in bowls. Sprinkle garnish on top.





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