Rice pudding is simple. Neutral in color and mild in taste, rice pudding has a minimal list of ingredients and always pleases a crowd. It’s also familiar – most of us have encountered rice pudding at one time or another. So, when we kept seeing lists of rice pudding recipes in manuscript recipe books from many centuries, we wondered: why rice pudding? And what, if any, differences were there between past and present versions? So, we decided to make not one but two distinct rice pudding recipes. A rice pudding face-off!
While in the twenty-first century the ingredients required to make rice pudding are pantry staples – rice and sugar are readily available, as is dairy – in seventeenth- and eighteenth-century English households, rice pudding was probably a more exotic affair. After all, England does not produce any of its own rice. We asked another question: where did this rice come from?
This sent us on a hunt for early modern England’s rice suppliers. Today, as in the past, the majority of the world’s rice is…
Source: Rice Pudding Two Ways