16 September 2020

Spiced Rice Pudding - Women in the Kitchen Review and Giveaway

Spiced Rice Pudding - Women in the Kitchen Review and Giveaway / www.delightfulrepast.com

Spiced Rice Pudding is the first recipe I've made from Anne Willan's latest book, Women in the Kitchen. You might say the recipe below is my adaptation of Anne's adaptation of Amelia Simmons' recipe (likely an adaptation!) in her book American Cookery published in 1796.

And it isn't the oldest recipe in Women in the Kitchen, which tells the stories of 12 female cookbook authors, from 1661 right up to the present, who shaped and influenced home cooking. Not simply a cookbook writer, Anne is known for her prize-winning literary food writing. 

People of many interests—not just cooking, but history as well as writing and publishing—can enjoy this book. It would be a great resource for writers of historical novels.

I've always been interested in historical foods. Here are a few of the ones I've posted over the years: Sally Lunn Buns, Bakewell Tart, Indian Pudding, Steamed Jam Sponge Pudding, Yorkshire Pudding. So I was fascinated to learn more about the early writers. 

And three of my favorite modern-day female cookbook authors—Julia Child, Edna Lewis, and Alice Waters—are featured in the book. The first of the book's Edna Lewis recipes I'll be trying is Crispy Biscuits, not the light soft biscuits one would expect from a Southerner and which she excelled at. I am intrigued!

I hope you'll enter the Women in the Kitchen giveaway below, whether you want the book for yourself or for gifting. And do let me know in the comments who your favorite cookbook writers are. 

Spiced Rice Pudding - Women in the Kitchen Review and Giveaway / www.delightfulrepast.com
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Spiced Rice Pudding


Adapted from Women in the Kitchen by Anne Willan, which was an adaptation from American Cookery by Amelia Simmons

Amelia Simmons
American Cookery
1796
Rice Pudding No. 3

(I halved the recipe, making 6 to 8 servings)

1/2 cup (3.5 ounces/99 grams) Arborio or other short-grain white rice
1 quart (32 fluid ounces/946 ml) milk
1/2 cup (3.5 ounces/99 grams) sugar
1/4 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ginger
4 large eggs (medium, in UK)
4 tablespoons (2 ounces/57 grams) unsalted butter, softened
1/4 cup (2 fluid ounces/59 ml) red, rosé or white wine

1 In a heavy-bottomed 2-quart saucepan, bring the rice and milk to a simmer over medium-high heat. Reduce heat and simmer, stirring occasionally, for 15 to 20 minutes, until tender. Remove from heat and let cool.

2 Preheat the oven to 300F/150C/Gas2. Butter a 1.5-quart baking dish.

3 In a 1.5- to 2-quart bowl, with an electric mixer, combine the sugar, salt and spices; beat in the softened butter. Add the eggs and beat for 2 to 3 minutes, until thick and light.

4 With a spoon, stir the egg mixture into the cooled rice mixture, followed by the wine. Pour into the buttered baking dish and bake for about 1 1/4 hours, until pudding is set and top is browned.

5 Allow to cool at least 30 minutes before serving warm. Even longer if you prefer it at room temperature. It's also good cold. Whatever you like. Keeps, covered, in refrigerator for up to 3 days. Serve plain or with berries or other fruit.

Spiced Rice Pudding - Women in the Kitchen Review and Giveaway / www.delightfulrepast.com


Women in the Kitchen Giveaway 



This giveaway is open to US residents* (See next paragraph, international friends!) 18 years of age or older. Leave a comment below (one entry per person). Please include your email address in the body of your comment; I don't have time to track you down. Enter by 11:59 p.m. Eastern time Wednesday September 30. 

* If you are outside the US but would like to have this sent to someone in the US (you would have to send them a gift card separately on your own), go ahead and enter! 

Winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday October 1. If I don't hear back from the winner of the random drawing by noon Eastern time Saturday October 3, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).

Disclosure: Scribner provided a book for review purposes and for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

75 comments:

EL said...

I cna be reached at elktgm@gmail.com.

I'm 89 years old and have been cooking and baking since my teens.
This recipe for rice pudding looks interesting; I'm going to make it.

Eleanor

Angie's Recipes said...

This sounds and looks like a really yummy pudding with spices and wine. Love that shiny golden top.

Jean | DelightfulRepast.com said...

Thank you, Eleanor. It's such a wonderful comfort food dessert.

Jean | DelightfulRepast.com said...

Angie, thanks so much. I love the way it smells while it's baking.

ellen b. said...

Sooo...what did your palette think of the wine addition?

TONY said...

Rice pudding was not my favourite pudding as a child unless served with a dollop of strawberry jam.
I know this post is about ," women in the kitchen," and being British I would have to mention Mrs Beeton, the amazing Marguerite Patten, Mary Berry and of course the ,"devine Delia!!" Oh, Delia Smith, the most wonderful cook in the world!! Ha! Ha! ( After yourself of course Jean.)But may I mention two brilliant male cooks who are magnificent, Keith Floyd, the most entertaining and down to earth cheff I have ever come across and Hugh Fearnley Whittingstall, don't let Hughe's name put you off. He is a real pioneer of sustainable eating and a revolutionary as far as feeding the poor. He's an amazing bloke. I didn't like him at first, his posh name was off putting, but he has changed my opinion through his actions and his ideas. It's Ok don't include me in the offer, I am inelligible anyway, but if you were to ask, give it to Vic!! All the best, Tony

Jean | DelightfulRepast.com said...

Ellen, I don't think I could really taste the wine! Could have just stirred in the same amount of milk.

Jean | DelightfulRepast.com said...

Tony, great idea—I'll enter you with the idea of gifting it to Vic in the US. I like Keith and Hugh, though I've never had occasion to watch Hugh on telly. Watched Keith Floyd on PBS years ago. Great show! Love the British women cooks you mentioned as well. The ones featured in this book—Hannah Woolley, Hannah Glasse, Maria Rundell—are from a very long time ago.

Anonymous said...

Rice pudding makes me think of Christmas, when I make a Swedish Rice pudding, would love to win the cook book.

Sandi@ Rose Chintz Cottage said...

Believe it or not, I made rice pudding the other day and we just finished it on Monday! I haven't made it in ages and it was so good! Yours looks delicious. I haven't ever made it with ginger and I wonder what that would be like. Rice pudding is such a lovely comfort food. Thanks for sharing your recipe.

Jean | DelightfulRepast.com said...

Anonymous, I do hope you'll return and give me your email address. I have no way of contacting you, should you win.

Jean | DelightfulRepast.com said...

Sandi, I love rice pudding. As you say, such a lovely comfort food!

Thomas "Sully" Sullivan said...

Pass on the rice pudding, but please pass me another helping of Anne Willan’s word feast. Sounds like a winner. Great concept, and I’m wondering where the research went as well. That could be a story in itself.

Jean | DelightfulRepast.com said...

A "word feast"—that it is, Sully. I'd be very interested in your take on it.

Phil in the Kitchen said...

I'd never say no to a rice pudding, especially when served cold. I don't think I've ever added wine, though, and I think I might have been missing a trick all these years. Sounds good to me. As for female cookery writers, Eliza Acton is the writer from history that I go back to most often. The contemporary female author that I've turned to most often over the years I think has to be the incomparable Claudia Roden.

Hope Clark said...

Oh my goodness, I am an author by profession, and a pasttime is reading cookbooks. This would be scrumptious. Email: hope@chopeclark.com

Jean | DelightfulRepast.com said...

Thanks, Phil. It's been a long time since I've read anything of either of those great food ladies—must remedy that soon! You'll have to let me know what you think of rice pudding with wine in it.

Jean | DelightfulRepast.com said...

Hope, so good to hear from you. I don't know when you have time to read cookbooks, you're so busy writing wonderful books!

Jeanie said...

I like Anne Willan and the premise of the book (and no doubt the recipes) is a good one. I think she and Julia were pals -- she might have been on one of her TV shows, or maybe Martha. I don't remember which but I remember she was a very good presenter (which makes sense, as she is a wonderful writer and teacher!)

Prims By The Water said...

YUMMY TFS Janice

Tamago said...

I don’t think I’ve tried rice pudding, but it looks so good! Love the idea of rice and cinnamon combination :-)

Jean | DelightfulRepast.com said...

Jeanie, I too think she's a wonderful writer. I know you'd enjoy this book.

Jean | DelightfulRepast.com said...

Tamago, you *must* try rice pudding—I'm sure you'd like it!

Jean | DelightfulRepast.com said...

Janice, it *is* yummy. And perfect for autumn and antiques!

Anonymous said...

Leslie:
Thank you for doing the giveaway. I enjoy reading cookbooks, and I have collected many. This sounds quite interesting.
leslieannstevenson@yahoo.com

Gerlinde de Broekert said...

I can’t remember the last time I made rice pudding but this recipe looks great. This looks like an interesting cookbook and I would love to take a look at it.

Jean | DelightfulRepast.com said...

Thank you, Leslie. You'll definitely enjoy this book then!

Jean | DelightfulRepast.com said...

Gerlinde, thank you. Rice pudding is something I went for years without making; then when I did two or three years ago, I was hooked and make it regularly now.

Sherry's Pickings said...

hi Jean
i must see if i can get hold of that book here in australia. sounds fascinating. i love a good rice pudding, especially when served with fruit. i often make a baked lemon rice pudding - delish!
cheers
sherry

cookielover said...

What a lovely giveaway! Growing up my Mom made the best rice pudding! She didn't use a recipe she just threw everything together and baked!

Anonymous said...

Anonymous here is my e-mail address
annrue@frontier.com
hope I win

Jean | DelightfulRepast.com said...

Sherry, I'm sure I'd love your baked lemon rice pudding! I'm sure you can find the book there in Australia and enjoy it very much.

Jean | DelightfulRepast.com said...

Thanks, cookielover. Sounds good. I usually just bake mine the whole time. I hope you'll come back and leave your email address for the giveaway.

Jean | DelightfulRepast.com said...

Thanks, Ann.

sillygirl said...

Michael Field put out a series of small cookbooks in the 70's - if he said to do something it was important - is not it wasn't. I also use the Farm Journal Cookbooks - unfussy recipes.

Jean | DelightfulRepast.com said...

Thank you for telling me about Michael Field. I've not read any of his cookbooks. I like what you said about him, "If he said to do something, it was important; if not, it wasn't." I hope you'll come back and leave your email address for the giveaway.

Nellie said...

Rice pudding! Sounds like true comfort food!

Jean | DelightfulRepast.com said...

Thanks, Nellie. It's one of my favorites.

Laurie Lasala-Tuttle said...

I love rice pudding Jean, and usually add golden raisins to mine! Along with the wonderful cookbook authors you mentioned, I also enjoy Mollie Katzen & Ruth Reichl. tuttlefamily@cox.net

Jean | DelightfulRepast.com said...

Laurie, raisins are a nice addition! And I really like Mollie Katzen and Ruth Reichl, too! Ruth can "paint" a lovely food picture with just a few words.

Dee | Grammy's Grid said...

Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 16, open until September 26!

Jean | DelightfulRepast.com said...

Thank you, Dee.

Anonymous said...

I love rice pudding...just don't make it much anymore but I would if I am enthusiastic about the recipe of course I would then..mrs.sampson1@outlook.com

Jean | DelightfulRepast.com said...

Mrs Sampson, there are so many things I like but seldom make, simply because there ARE so many things to make!

Unknown said...

I just retired and I am enjoying cooking again. I love trying new recipes and collecting, reading and using cookbooks. I would love love love this cookbook. Linn@delamarter.com

Cocoa and Lavender said...

When i saw the photo of the rice pudding, my first thought was that it was Indian pudding, although a little lighter in color. Indian pudding was a staple in or house. Now, this rice pudding - it sounds amazing and looks so, too. Big rice pudding nas here.

Jean | DelightfulRepast.com said...

Linn, that's wonderful—happy retirement! You'll find lots to keep you busy here, too, hundreds of recipes. Happy cooking!

Jean | DelightfulRepast.com said...

Thanks, David. And I put a link to my Indian pudding as well, because we are huge fans of Indian pudding.

Stewart said...

Hello! It’s Pegi this time. This recipe seems a wonderful cross between the homemade horchata my dear Mexican friends made me and the delicious bread pudding Gramma Thelma made me! I will definitely try this recipe. And it will be ME cooking this recipe though my sweetie usually does the cooking around here. The cook book might be just what I need to get back into the kitchen. Except for just cleaning up, that’s my job. stewartnpegi @ sbcglobal.net

Jean | DelightfulRepast.com said...

Thank you, Pegi. I hope you like it. I've also posted another rice pudding called teurgoule and a couple of bread pudding recipes you might want to try.

stephanie said...

I love this book idea! @siegalpaula on IG

Jean | DelightfulRepast.com said...

Yes, it's a great concept, Stephanie, and very well done!

kitty@ Kitty's Kozy Kitchen said...

I love rice pudding and this spiced version sounds extra yummy! I love cookbooks, Jean, and this one sounds wonderful. I love Ina Garten’s cookbooks and Shirley Corriher, for her science behind the recipes. Thank you for the opportunity to win!

Jean | DelightfulRepast.com said...

Kitty, thank you. I haven't actually read any of Ina Garten's cookbooks, but I've enjoyed seeing her on video. And I really like Shirley Corriher for the same reason you do!

Kitchen Riffs said...

Such a nice recipe! The wine in it is a bit of a surprise. I like surprises. :-)

Jean | DelightfulRepast.com said...

Thanks, KR. Wine is always a nice surprise!

Shelbee on the Edge said...

Rice pudding is one of my all time favorite desserts! I have been tweaking my mom's recipe for years (which may be her mom's recipe, I am not sure). I always added Captain Morgan to it but have since switched that to scotch or whiskey and it is the most amazing thing ever! Thanks so much for sharing this recipe and linking up.

Shelbee
www.shelbeeontheedge.com

Jean | DelightfulRepast.com said...

Shelbee, thank you! I'm not much of a drinker, but I do like to add wines and spirits to food. Haven't tried whiskey in rice pudding yet, though!

The Joy of Home with Martha Ellen said...

Your rice pudding looks so good, Jean. It's one of the first desserts I learned to make as a child from my Nanny. She always added raisins to hers, so I do as well. The addition of wine sounds interesting. My Nanny sometimes made "sweet rice" which is basically all the same ingredients, but just simmered over the stove without baking. Great comfort food!

Jean | DelightfulRepast.com said...

Thanks, Martha. I think the first rice pudding I made as a kid was stovetop like your Nanny's, but I never heard it called "sweet rice," and I do one (also on the blog) that is strictly oven.

At Rivercrest Cottage said...

The book sounds very interesting. Love the idea of looking at women who create cookbooks rather than just recipes.

Jean | DelightfulRepast.com said...

Yes, I agree, ARC. Especially, to me, the women from so long ago.

Lowcarb team member said...

I like the look of your rice pudding.

All the best Jan

Jean | DelightfulRepast.com said...

Thanks, Jan. Of course, when I make it for just us, I cut back on the sugar.

Cranberry Morning said...

Well I should be embarrassed to admit that my favorite cookbook, although I've used several over the years, is my 1969 Betty Crocker. Most of the recipes I use, however, are from my grandpa, who taught me how to bake bread, or Jean who gave me the best beef stew recipe ever!!, or a church ladies' cookbook with the best recipe for Danish puff, or a friend who made the best Door County cherry biscotti, etc. My recipes are mostly in file folders in a kitchen drawer that acts as a filing cabinet. Sweetened rice or tapioca pudding are two things that reside outside the bounds of my ability to cope. xo

Jean | DelightfulRepast.com said...

Judy, thank you! I've never had occasion to read the Betty Crocker cookbook. I think I must have gotten the mistaken impression early in life that it was full of recipes using Betty Crocker cake mix or something, and then never got over it! :D Funny, someone else mentioned sweetened rice being an oddity to her—we all have our little quirks. I know I have a few things that "reside outside the bounds of my ability to cope" (well said!).

Karen @ Beatrice Euphemie said...

Oh, this sounds so delicious! My Mother's best friend, Janet, made rice pudding every time we visited. It was her specialty. I never got the recipe, but this sounds just like it! I have so many favorite cookbooks....One of my very favorites is 'The Margaret Rudkin Pepperidge Farm Cookbook'. Published by Grosset and Dunlap in 1970. It has the most delightful watercolor illustrations on nearly every page, and the author was the original founder of the Pepperidge Farm company. It has little stories about the recipes and I've tried quite a few. I really love hand-illustrated cookbooks, like the Susan Branch cookbooks. Thank you for sharing the recipe! x Karen

Jean | DelightfulRepast.com said...

Karen, thank you so much. That is a book I've never seen and it sounds like one I need to get. I mean, hand-illustrated and all! I'm going to look into those.

April J Harris said...

Women in the Kitchen sounds like a book I would love, Jean! I also really like the sound of this rice pudding recipe - especially with the addition of the wine. Thank you so much for sharing this post with the Hearth and Soul Link party!

Jean | DelightfulRepast.com said...

Thank you so much, April, and for hosting Hearth and Soul. Something I like about this rice pudding is that it actually forms a light baked custard layer on top, so it's two puddings in one!

Laurie Lasala-Tuttle said...

Oh, I also LOVE Susan Branch's cookbooks, and own a few!

Jean | DelightfulRepast.com said...

Thanks, Laurie. I'm sure I'd like them, too. Love her art.

Jean | DelightfulRepast.com said...

*Giveaway Winner Announced* - The winner of the book giveaway, by random drawing, is Martha Ellen. As soon as you send me, delightfulrepast at aol dot com, your name and shipping information, the company can ship the package. Congratulations!

If I don't hear from the winner of the random drawing by noon Eastern time Saturday October 3, another drawing will be held and new winner selected from among the original entrants (those who commented before the giveaway deadline).

This was fun! Watch for more giveaways here at Delightful Repast! In the meantime, follow me on Google, Pinterest (@delightfulrepas) and Twitter (@delightfulrepas). You can even use the Follow Me By Email button in the right column of the blog.

Karen (Back Road Journal) said...

I'm just wondering what the consistency of this dessert is. My mother-in-law used to make a rice pudding that was cooked on the stove top and then chilled. It was soft and creamy and when she served it, she poured a little cream of the top of it. Considering this is baked, is it more of a cake consistency?

Jean | DelightfulRepast.com said...

Great question, Karen! No, I wouldn't call it a cake consistency, but it is definitely a more solid than creamy consistency, at least when baked for 1 1/4 hours. My husband prefers it that way, but I think you could get more of the creamy consistency you like by baking it for a shorter period of time. But then you might not get the custardy layer on top.

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