"It was an ironic engagement gift. Yes, we both read it. And would both suggest a retitle: The Total Fundamentalist Crapfest." — from a book review of "The Total Woman" by Beth
|Honestly, this is the best rice pudding that we sisters have ever eaten in our entire lives.|
It is shocking for me to remember from this present vantage point in 2014, that Marabel Morgan, author of The Total Woman published in 1973 wrote the bestselling nonfiction book of 1974. In that year Marabel sold more than 10 million copies of her anti-feminist and bible thumping manifesto that claimed to reveal the secrets to saving a woman's marriage by learning how to submit to her husband and making his happiness the focus of her existence. Marabel's suggestion that a wife greet her husband at the door encircled only in plastic wrap while proffering a martini became an instant classic and created much derision and eye-rolling from all the women that I know. I always wondered what wife who has worked a long day and has kids waiting for dinner could pull this off, and just why should I bring up this dated and dreary chapter in our history anyway, you might ask? Moreover—what does any of this have to do with rice pudding?
|Our maternal grandmother, Maxine, as a glamorous young woman circa 1932.|
|Present day—my niece, Maddie, peruses the pages of my old cookbook.|
|Our Nana Maxine in later years with my son, Jordan, at Laguna Beach at |
about the time she gave me the cookbook.
|Maddie poses with my old copy of The Total Woman Cookbook—please |
tell me times have changed—the creamy rice pudding has not though. It is still the best ever.
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Creamy Rice Pudding
You can scoop the mixture in to individual glasses, place in a mold, or simply chill in a glass bowl for a casual gathering. This recipe can easily be doubled. The easiest way to prepare the rice is in an indispensable rice cooker. And yes, this is an excellent way to make use of leftover rice. In these photos I am making a double recipe.
1 cup cooked white rice
1-2/3 cups milk
1/4 tsp salt
3 egg yolks
1/2 cup sugar
1 envelope unflavored gelatin
1 tsp freshly grated orange peel
1/2 tsp freshly grated lemon peel
1/2 tsp ground coriander (will not taste the same without!)
2 tsp vanilla extract or vanilla paste
1 cup heavy cream
ground cinnamon for garnish if desired
1. Mix cooked rice, 1/3 cup of milk and salt in small covered saucepan and simmer until rice absorbs the milk.
2. In heavy 1-quart saucepan, beat egg yolks and sugar until light. Beat in remaining 1-1/3 cups milk. Sprinkle gelatin evenly over egg mixture. Add cinnamon stick and cook over low heat, stirring constantly, until gelatin is completely dissolved and mixture thickens and coats a spoon, about 15 minutes. Do not boil.
3. Combine the milk-plumped rice with egg mixture. Stir in orange and lemon peels, coriander, and vanilla extract. Cover the top with plastic wrap and press it directly on the surface. Refrigerate until chilled completely or overnight if using the next day. Remove cinnamon stick from the chilled mixture and discard when ready to add the whipped cream. My favorite way to whip cream is with an attachment that I purchased long ago that fits in my food processor. I don't know if Cuisinart still makes it, but I love mine!
4. Beat heavy cream until thick. Fold into cooled rice mixture. Spoon into individual glasses, a serving bowl or a lightly oil sprayed 1-quart mold; cover and refrigerate for minimum of four hours or overnight. To serve, unmold on a cake plate, and garnish with orange sections, edible flowers and leaves if desired. Glasses make a beautiful individual presentation—garnish as desired with edible flowers, leaves or spices such as cinnamon or nutmeg.
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