Read The Unofficial Downton Abbey Cookbook Online
Authors: Emily Ansara Baines
The Unofficial Downton Abbey Cookbook (49 page)
Everyone at Downton Abbey would have had rice pudding at least once in his or her life. However, as rice pudding is an affordable dessert that the staff and their families could easily afford to make on their own, this dish is more likely to be enjoyed by the downstairs dwellers of Downton Abbey than by the Crawleys.
1
1
⁄
2
cups water
3
⁄
4
cup basmati rice
1 teaspoon kosher salt
3 cups whole milk
1 cup heavy cream
1
⁄
4
cup sugar
2
1
⁄
2
teaspoons vanilla paste
Nutmeg for garnish
- In a large saucepan over medium-high heat, bring water, rice, and salt to a simmer. Reduce heat to low and cover. Simmer for 10–15 minutes or until water is absorbed.
- Add milk, cream, and sugar to mixture. Stir in vanilla paste, then increase heat to medium and cook uncovered, stirring occasionally, for at least 35 minutes or until rice is tender and mixture thickens to a soft, creamy texture.
- Remove rice pudding from heat and divide among small bowls. Sprinkle with nutmeg and serve.
Rice pudding is a very “literary” dessert — it frequently pops up in some of the greatest of literature. Charles Dickens mentions it in his tale “A Schoolboy’s Story.” In her novel
Emma
, Jane Austen also describes a meal including rice pudding, while poets Walt Whitman, T. S. Eliot, and A. A. Milne also all lent their pens to describing this traditional treat.
Archbold, Rick, and Dana McCauley.
Last Dinner on the Titanic: Menus and Recipes from the Great Liner
. New York: Madison Press/Hyperion, 1997. Print.
Broomfield, Andrea.
Food and Cooking in Victorian England: A History
. Westport, CT: Praeger, 2007. Print.
Burnett, John.
Plenty & Want: A Social History of Diet in England from 1815 to the Present Day
, 3rd edition. London: Routledge, 1989. Print.
Garmey, Jane.
Great British Cooking: A Well-Kept Secret
. New York: William Morrow Cookbooks, 1992. Print.
Hattersley, Roy.
The Edwardians
. New York: St. Martin’s, 2004. Print.
La Falaise, Maxime de.
Seven Centuries of English Cooking
. Edited by Arabella Boxer. New York: Barnes & Noble, 1992; Grove Press editions, 1973, 1994. Print.
Mennell, Stephen.
All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present
. Oxford: Basil Blackwell, 1985; Illini Books edition, 1995. Print.
Slater, Lydia. “Dinner Is Served… Upstairs and Down: The Recipes from the Original TV Series Are as Irresistible Today as They Were in the Seventies.”
MailOnline
.
Daily Mail UK
, 15 Jan. 2011
.
www.dailymail.co.uk/femail/food/article-1347092/BBCs-Upstairs-Downstairs-recipes-original-TV-series-irresistible-today.html
.
Visser, Margaret.
The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners
. New York: Grove Weidenfeld, 1991. Print.
Volume Conversions
| U.S. Volume Measure | Metric Equivalent |
| 1 ⁄ 8 teaspoon | 0.5 milliliters |
| 1 ⁄ 4 teaspoon | 1 milliliters |
| 1 ⁄ 2 teaspoon | 2 milliliters |
| 1 teaspoon | 5 milliliters |
| 1 ⁄ 2 tablespoon | 7 milliliters |
| 1 tablespoon (3 teaspoons) | 15 milliliters |
| 2 tablespoons (1 fluid ounce) | 30 milliliters |
| 1 ⁄ 4 cup (4 tablespoons) | 60 milliliters |
| 1 ⁄ 3 cup | 90 milliliters |
| 1 ⁄ 2 cup (4 fluid ounces) | 125 milliliters |
| 2 ⁄ 3 cup | 160 milliliters |
| 3 ⁄ 4 cup (6 fluid ounces) | 180 milliliters |
| 1 cup (16 tablespoons) | 250 milliliters |
| 1 pint (2 cups) | 500 milliliters |
| 1 quart (4 cups) | 1 liter (about) |
| U.S. Weight Measure | Metric Equivalent |
| 1 ⁄ 2 ounce | 15 grams |
| 1 ounce | 30 grams |
| 2 ounces | 60 grams |
| 3 ounces | 85 grams |
| 1 ⁄ 4 pound (4 ounces) | 115 grams |
| 1 ⁄ 2 pound (8 ounces) | 225 grams |
| 3 ⁄ 4 pound (12 ounces) | 340 grams |
| 1 pound (16 ounces) | 454 grams |
| Degrees Fahrenheit | Degrees Celsius |
| 200 degrees F | 95 degrees C |
| 250 degrees F | 120 degrees C |
| 275 degrees F | 135 degrees C |
| 300 degrees F | 150 degrees C |
| 325 degrees F | 160 degrees C |
| 350 degrees F | 180 degrees C |
| 375 degrees F | 190 degrees C |
| 400 degrees F | 205 degrees C |
| 425 degrees F | 220 degrees C |
| 450 degrees F | 230 degrees C |
| U.S. Size | Metric |
| 8 × 1 1 ⁄ 2 inch round baking pan | 20 × 4 cm cake tin |
| 9 × 1 1 ⁄ 2 inch round baking pan | 23 × 3.5 cm cake tin |
| 11 × 7 × 1 1 ⁄ 2 inch baking pan | 28 × 18 x 4 cm baking tin |
| 13 × 9 × 2 inch baking pan | 30 × 20 × 5 cm baking tin |
| 2 quart rectangular baking dish | 30 × 20 × 3 cm baking tin |
| 15 × 10 × 2 inch baking pan | 30 × 25 × 2 cm baking tin (Swiss roll tin) |
| 9 inch pie plate | 22 × 4 or 23 × 4 cm pie plate |
| 7 or 8 inch springform pan | 18 or 20 cm springform or loose bottom cake tin |
| 9 × 5 × 3 inch loaf pan | 23 × 13 × 7 cm or 2 lb narrow loaf or pate tin |
| 1 1 ⁄ 2 quart casserole | 1.5 liter casserole |
| 2 quart casserole | 2 liter casserole |
BOUT THE
A
UTHOR
Emily Ansara Baines
is a writer who has worked as a professional baker and caterer throughout the East Coast, most recently in New York City. When Emily isn’t busy writing, baking, or trying to learn French, she’s watching her favorite series,
Downton Abbey
, in hopes of one day being as poised and elegant as the ladies of Downton. The author of
The Unofficial Hunger Games Cookbook
, Emily currently writes and teaches in Los Angeles, California.
Copyright © 2012 by F+W Media, Inc.
All rights reserved.
This book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews.
Published by
Adams Media, a division of F+W Media, Inc.
57 Littlefield Street, Avon, MA 02322. U.S.A.
This ebook edition: September 2012
ePUB ISBN 10: 1-4405-4164-7
ePUB ISBN 13: 978-1-4405-4164-3
Always follow safety and common-sense cooking protocol while using kitchen utensils, operating ovens and stoves, and handling uncooked food. If children are assisting in the preparation of any recipe, they should always be supervised by an adult.
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, Dover Publications