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date: 06 July 2020

rice pudding 

Source:
The Oxford Companion to Food
Author(s):

Alan Davidson

, Tom JaineTom Jaine

is the descendant of earlier rice pottages, which date back the Romans, who however used such a dish only as a medicine. There were medieval rice pottages made of rice boiled until soft, then mixed with almond milk or cow’s milk, or both, sweetened, and sometimes coloured. Rice was an expensive import, and these were luxury Lenten dishes for the rich. Recipes for baked rice puddings began to appear in the early 17th century. In one, rice previously cooked in milk was combined with sugar, breadcrumbs, egg yolks, half the whites, ... ...

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