It Might Come Down to Whether You Have The Right Stuff
Let’s just put it this way: Do you have the right stuff to make this? It takes more than what you think. And we aren’t just talking ingredients here.
At least according to the book in which this recipe was first found. Good ol’ faithful standby – this rice pudding is just waiting for the slow cooker treatment to set it free from the pages of ancient cookbooks and bring it to life in your summer kitchen.
Americans adapted their rice pudding recipes from their English heritage. The earliest record of a rice pudding is in the famous (or perhaps infamous) book compiled by Gervase Markham and published in London in 1615. If you want a treat, find that primary source on the Internet and read some of the advice.
The title alone is quite instructive: The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman – as Her Skill in Physic (surgery), Cookery, Banqueting-stuff, Distillation, Perfumes, Wool, Hemp, Flax, Dairies, Brewing, Baking, and All Other Things Belonging to an Household.
Full Disclosure: I have read this book and found it fascinating. If you really want to know about the life of a 17th century English woman, this is a fabulous glimpse into all that she managed. Just think what she could have accomplished if she had a slow cooker!
According to the British Library, there were less than 10% literate women in England in 1615. It was likely this book was written primarily for men – gentry, professionals, and members of the clergy – who then instructed the women in the household.
Okay, all you Complete Women (and men) out there, time to get barefoot and in the kitchen and make your pudding!
Simple, sweet, and summer-time cool, this Cinnamon Rice Pudding is perfect end to a lazy summer dinner.
Garnish with cinnamon sticks and it becomes elegant. Put it in paper cups and it works great for outdoors.
Slow Cooker Rice Pudding
- 1 cup long grain rice
- 1 (14 oz.) can sweetened condensed milk
- 1 1/2 cup milk
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon, plus extra for garnish
- 1/4 teaspoon salt
- raisins, optional
Spray your slow cooker lightly with non-stick cooking spray.
Pour milk and condensed milk into cooker and add in rice.
Add butter, brown sugar, vanilla, cinnamon and salt.[Optional: add raisins.]
Stir, cover and cook on low for 2 hours.
Stir and cook for another 2 hours on low, or until rice is tender and cooked through.
Transfer to bowl and refrigerate until chilled.
Garnish with cinnamon.
Thanks to 12 Tomatoes for the rice pudding photo and adaptation of this recipe.
Recipe was adapted from Vegan in the Freezer.
Photo credit of Book: Foods of England.