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Monday, December 25, 2017

RESCALDO - EMBERS WITH ANOTHER DELICIOUS 13TH C RICE PUDDING RECIPE

Embers
Photo from: Joe Scully
OCast. Bie rescaldo, Eng 1. in great quantity.  2. a large quantity of embers. 3. great misgivings. Seepan de rescoldo[García Rey. 1934: 135; and Ibn Razīn/Marín. 2007:9:135]

RICE PUDDING ADAPTED FROM MARÍNS TRANSLATION OF IBN RAZĪN AL-TAĞĪBĪ’S RELIEVES DE LAS MESAS, ACERCA DE LAS DELICIAS DE LA COMIDA Y LOS DIFERENTES PLATOS, SECCIÓN 1, CÁPTIULO 5, #9. CONFECCIÓN DE ARROZ CON LECHE FRESCA, pp 135-136
Ingredients[1]

1 c uncooked rice[2]
2 ewe’s milk[3]
salt to taste
½ c honey

Garnish (optional)
Sugar

Preparation

Pouring Honey on Rice Pudding
Photo by: Lord-Williams
Wash rice in warm water several times until the water is transparent. Put the rice in a dish and dry both sides until no water is left.

Strain ewer’s milk through a thick cloth[4]; for this recipe ewe’s milk is the best. Cow’s milk is second best and goat’s milk the third best.

Pour rice into a pot with a little warm water, ad milk if it fits in the pan.

Heat until the milk is warm; then remove from heat and let sit on the heath on simmer. Cover with a cloth. If heat diminishes add a few embers and if milk dries up in the pot, add more until rice is well cooked. Then add salt to taste and dissolve it with a little fresh milk or water to which a little salt can be added also.  Stir rice with the tip of a spoon taking cre for the salt and perfume to penetrate.

Pour this into a dish and put a cup of honey in the center. If desired sprinkle with sugar. It is eaten with clean box wood spoons; eat heartedly with God’s blessing.

RELIEVES DE LAS MESAS, ACERCA DE LAS DELICIAS DE LA COMIDA
Y LOS DIFERENTES PLATOS, SECCIÓN 1, CÁPTIULO 5, #9.
CONFECCIÓN DE ARROZ CON LECHE FRESCA, pp 135-136





[1] The original recipe calls for six ratl of rice each ratl of water.
[2] Te original recipe calls for six arreldes of water for each arrelde of rice. ( See arrelde published November 15th, 2011, 1 ratl equals 468.75 gr, a little over 1 lb. One cup is liquid 225 gr. 2 c) The recipe as been reduced to four servings.
[3] If not avaialbe use cow’s milk or goat milk.
[4] Rice is cleaned and dried and strained before packaging and milk is strained prior to bottling.


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