(Post originally from July, 2008)
Hardly at all since the 1500's...
I don't like to use modern sources for food because sometimes it does but it is really cool when it doesn't.
Of course, Rice Pudding has not changed a whole lot and sometimes it documents in both past and present.
pottagie van rys
Was just reading that a guild in Antwerp recorded the dish's grociery bill (to put it simply)
To quickly sum it up here, it had crap loads of rice, milk and a fair bit of sugar with butter, ginger, cinnamon and some saffron.
I'd pretty much agree that it is likely that porrige as seen in so many paintings of peasant suppers and fairs
I dug up a modern recipe, and it would not take much to tweek it up
Of course, it is not difficult to make without a recipe... this, after all, is how I pretty much always make rice pudding at home.
(from a site called "Belgian recipes"... I stupedly lost the url)
- 1 Litre ( 1 3/4 pint ) full cream milk
- 125 g ( 4 1/2oz ) rice
- 2 strands of saffron
- 8 sugar cubes
Put the rice and milk in a large pan and bring to the boil. Simmer for 15 minutes with the lid almost closed. Remove the lid and add the saffron and sugar. Allow to boil while stirring regularly until it begins to thicken. (about 10 minutes). Take care not to burn to the bottom of the pan. Spoon the rice pudding into bowls and allow it to cool. Serve it with light brown sugar.
a few notes:
-full cream = whole milk
-Because I don't find the recipe multiplies well for larger amounts, just keep adding milk and stirring as directed above... do not let the pudding get dry. Keep adding as much milk as the rice will take, if you added too much, just cook it a little longer (be careful not to burn).
-Add sugar to taste, add enough saffron to make yellow (about 1.5 parts sugar to 5 parts rice using the meausrements recorded in the schoolmaster's guild account as a guide)
-at same time as sugar, add spices to taste (I prefer not to overpower but still wish to taste the spice)