To make a Tarte of Ryce.
Boyle your Rice, and put in the yolkes of two or three Egges into the Rice, and when it is boyled, put it into a dish, and season it with Suger, Sinamon, and Ginger, and butter, and the iuyce of two or three Orenges, and set it on the fire againe.
Thomas Dawson, The Good Huswife’s Jewell, 1596.
To make a Tart of Rice.
Boil your Rice, and add in the yolks of two or three eggs into the rice, and when it is boiled, put it into a dish, and season it with sugar, cinnamon, ginger, butter, and the juice of two or three oranges, and set it on the fire again.
Except for the eggs, all the ingredients in this dish were imported, so it would have been quite a status dish. Fortunately for us, these ingredients are cheap today, so this is an excellent feast dish, particularly as it is quite easy to make. Although the recipe is called a Tart of Rice, there is no mention of pastry aside from putting the flavoured rice into a dish; the recipe below puts it into a pastry case, and the rice mixture sets well as a tart filling. However, I have served the rice by itself as a side dish, and it was extremely well received (and quick to make!).
|1 quantity shortcrust pastry||1 tsp ginger|
|200g rice||½ tsp cinnamon|
|3 egg yolks||2 tbs sugar|
|250mL orange juice||50g butter|
- Roll out the pastry to approx. 4mm thickness and line a greased pie plate with it.
- Prick the bottom of the tart shell. Line the tart shell with baking paper and fill with weights. Blind bake the tart shell for approx. 12 minutes in a 200° oven. Remove the paper and weights when finished.
- Return the tart shell to the oven and bake for a further 6 minutes, to firm the base. If necessary, line the rim of the pie with foil to stop it browning too much.
- Rinse the rice in cold, running water until the water draining from the rice is clear.
- Cook the rice in lightly salted water until it is still slightly firm in the centre.
- Drain the rice, then add the rest of the ingredients and stir well to combine.
- Spoon the rice mix into the tart shell and press down lightly.
- Bake the tart in a 180° oven for about 20 minutes, or until the rice filling feels dry and firm.
- Serve hot or cold.
- Although this is a sweet dish, it would have been served alongside savoury dishes, most likely in the second course.
- Rinsing the rice before cooking it removes excess starch from the rice, which means it doesn’t go gluggy when cooked. If you are worried about wasting water, hold the strainer over a bucket to catch the rinsing water – gardens love it.
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Black, Maggie (1996). The Good Housewife’s Jewel