A Poor Man's Rice Pudding
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- เผยแพร่เมื่อ 18 มี.ค. 2018
- Well-to-do Rice Pudding • Well-To-Do Rice Puddin...
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You need to have a warning label “These videos may be habit forming”. I. Can’t. Stop. Watching.
Same here.
I have taken a break from watching for a few months and now I after watching one video I am binging again :-)) PFFFFFFFFFFFF
Daniel Earl so so true😅i was looking to make condensmilk cookies,ugh it was 2hour's ago😂😉okay dear.goodluck with youtube video's...there's always something else that catch my eye😋
Daniel Earl didtto I want to try these so recopies and techniques so bad
Agreed... They are habit forming!
I agree!!! OMG!
This is the way my grandmother made rice pudding, except she would add a slice each of lemon and orange peel plus, of course, nutmeg. The butter melts and while it imparts a little extra flavour to the pudding, its main purpose is to float on the top and form the skin which entraps the moisture and other flavours and stops them being evaporated as the rice cooks.
That sounds fabulous!
4 oz rice
1 quart milk
Salt
Butter
Allspice
Cinnamon
Nutmeg
3 oz sugar
Mix well
Bake in an oven for 1.5 hours at 375°, stir part way through.
I'm doing this tomorrow 😁
I WISH more recipes were more right to the point. Nowadays when you go online for a recipe there’s 3 paragraphs about how Mrs. Jones loves picking daisies while sniffing the summer air as she ponders what to make for supper - which, by the way, the entire family just LOVES, but she’s not going to tell you how the hell to make it for AT LEAST 15 more sentences. - phew. Anyway, I really enjoy your channel!
Rhiannon You should start a food weblog where you get to the point with your recipes.
Lol, so true. Thankfully we can scroll down, hihi!
Rhiannon 😂
But y watch then??? Some ppl are just here to make money while others are here to teach. Everyone has their own reason. That's the beauty of YT.
Rhiannon 😂😂 ikr
You have solved a mystery. My mother and grandmother always used cooked rice. However, I distinctly remember my great grandmother putting everything, including uncooked rice, in a oven pan and putting it in the oven. My mother said no, but I think this confirms my memories.
Can do it either way. You probably remember right!
If she had a wood or coal burning stove that also warmed the house it would make sense to do it that way. With the stove going all day you could cook your rice pudding for 2 1/2 hours for no extra expense.
Mr Danforth 374 I think that's right.
My grandmother used to bring rice to the boil on top of the stove and then finish cooking it in the oven.
If you stick it in with the Sunday joint it's be perfectly cooked ready for Pudding after the Sunday Roast Dinner.
When I was young lad of 10 years old in 1976 Grandma came to stay and live with us for a couple years this was her same recipe God bless you son and thank you for the flashback
I didn't have my glasses on and I read that at 1776 :P
gardengeisha me too
@@gardengeisha Me too!! Lol.
Lol
This is how my mother made rice pudding, she learned it from her grandma who was born in 1898. Simple yet delicious.
I like “the cheap one”. Kinda like college dorm room cooking for the 18th century. Cheap and simple.
In 2200, Townsends great, great, great grandson will have a 20th century recipe channel. “Tuna & macaroni recipe”
You're like a cooler and more... sane version of my history teacher.
But how "sane" would he be after teaching 5-6+ classes full of "crazy" students a day for a few years, lol???
18th century Gordon Ramsay :-D
If I were a history teacher, I would dress up like Jon, and pick a week of the school year to teach these 18th century recipes in class. I would also carry my kentucky pistol and smoke a pipe.
@@FerociousSniper LOL, have you seen his video "Do you always dress like that?"
He's an 18th century version of AwakenwithJP who could be his longhaired 21st century brother or cousin. The resemblence, voice, and accent is uncanny.
One of my favorite teachers, my early American history teacher, just passed out of the blue a few days ago. He would have loved your stuff and I've been binging your videos as a kind of grieving process, thinking how elated he would be in the afterlife to speak with the folks from that era, and to know that people like you exist in ours. Thank you for the passion and knowledge you exude in everything you post.
In India, we call this as Keer. We use pot and fire to cook this. Very tasty recipe😍
The way u narrate, makes me happy and started watching other videos too :)
Love from India❤
Pistachios, almonds, raisins, and cardamom are all optional in kheer.
It's common across Pakistan, India (mainly North) and Bangladesh. Called Firni or Kheer. It's sometimes served in terracotta cups. Rose water, cassia leaf and saffron are also common in addition to the ones above. In Turkey, it's called Sutlaç
I find it funny how this style of food is very multicultural. Us in Mexico call this “arroz con leche” which means rice with milk. It is very similar to this recipe too
We have it in Greece too! We usually boil it, so same way as India I suppose
I'm happy to see, this rice pudding is prepared almost all over the world. May be little different method and name in every country. But still like a same family of rice pudding 😁😊
Love you all💜
Stay safe and healthy😊💜
Hey Townsends, so my daughter is sensitive to many things artificial. As I sat watching this episode, it struck me that the treats you are making would be perfect for her. This rainy, cold weekend our family will be make this Poor Man's Rice Pudding. Thanks to your entire team.
Captain Flint "Cheap" not poor lol
D'oh! My mistake
@FlyingMonkies325 White sugar isn't more artificial than brown sugar. Brown sugar still has the molasses in it and the white sugar has been processed so it doesn't have the molasses anymore.
Captain Flint I also cook for people with sensitivities to artificial flavors and artificial colors. Basically, cooking from scratch is the solution, but you don't have to use 18th century recipes 😉
@FlyingMonkies325 and @Samantha Edwards, unless you're using the really dark brown sugar, known as demerara, all you're eating is white sugar with an amount of molasses added back in. "Golden Yellow" sugar, of course, has less molasses added back in than "Brown" sugar does.
I love the way Jon clearly gets more and more excited and happy after he's taken a bite of what he made and finds it's delicious. :)
I’m a simple person. I see cheap rice pudding. I click.
This is my Great Nana's rice pudding recipe, no joke and it always tasted awesome thank you Mr. Townsend for showing this great recipe.
Finally: Jamaica Pepper = allspice! I have heard you or guests mention Jamaica pepper in other videos without defining what it is/was. 😊💥👏🏼👏🏼
you're like the bob ross of cooking! watching your vids make me feel sooo relaxed!
Best comparison ever. You win the internet.
@@gunsmokesue82 uP
I am going to make this now. I love rice pudding.
Peldyn Come back and tell us how it turned out, please. It seems interesting and weird at the same time. This is the first time I've seen a rice pudding.
Msminnie It looks okay so far. I have cooling in the fridge. The milk curdled a bit during the baking. I will have to see how it tastes.
Replying so that I'll hear too :D
What temperature did you back this in your oven? About 350 degrees?
i was wondering the same thing
Summary: Townsend ended up reducing quantities. So it's the following:
4 ounces of Rice.
1 quart of Milk
Salt
Butter
Allspice (optional)
3 ounces of Sugar
A quick conversion to cups gives me 1/2 cup rice , 4 cups milk and 1/3 cup sugar. This does not sounds like not enough rice. Am I missing something?
@@reallyseriously7020 ½ a pint is more than one cup of rice.
Thanks
At what temp
@@reallyseriously7020 yeah it's not enough rice. I didn't think it was enough either.
I bet it would taste amazing made with coconut milk too, I understand that wasn't readily available in America back then though.
Rawkstar So, I just learned (like, 15 minutes ago) that almond milk was used during Lent in medieval Europe! I had no idea!
That's good to know, I like almond milk too.
+Miranda Mom
Really? I am totally, completely surprised by that!
Where did you learn that, if I might ask?
I wonder if their process was the same as is done now.
I'm listening to a podcast called "Food: A Cultural Culinary History", and that little fact (which stropped me dead in my tracks!) was in one of the two episodes on the Middle Ages.
Miranda Mom This podcast looks fantastically interesting. Thanks very much for bringing it to my attention; I'm planning to listen as I drift off to sleep.
I''m thinking of making this as Poor woman's Christmas pudding. :)
I really enjoy your videos. Your set is amazing and it really adds a feel of authenticity. This is exactly the kind of everyday history that's so much more interesting than names and dates.
Thanks for the calm in your vids.
Someone give this guy a show on Food Network!!! Guy Fieri wishes he was half as cool as Townsend!!!
Chris Ross, That would be a disgrace.
Don’t bring Guy into this conversation, he’s innocent
Television does not deserve this man
Hes great right where he is.
Not a fan of the Food Network clique. Want to see Townsend’s, the Victorian Way, and people like them on an alternate channel that is more like them-more intellectual, less self-absorbed.
This is the one I remember from growing up, except my mom’s had raisins in hers.
your mom hates you then
@@bosspree2941 you must hate raisins then
same, but currants .. noms
Thank you John, for the love and energy you put into each video. Seeing your videos always makes me happy even when I might not always have the time to watch, just seeing someone like you in the world produce videos on TH-cam is just a good thought. I genuinely am interested in history already, but when it's people like you sharing it with the rest of us it is almost like the history is alive again.
John, you MUST take control of this raisins vs no raisins fiasco before it turns violent!
I think the final answer to that must be: raisins are for the rich. If you can afford them, you can use them. :-)
It's not called rice and raisin pudding. No Raisins please, the texture of cooked raisins always turns me off. 😄
@@LyonCat1313 Ikr there like boogers urgh 😂😂😂
@FlyingMonkies325, they might have had access to various wild berries and to rosehips. I would think that they could have dried cranberries and rosehips fairly well to use at a later date.
RAISINS ARE FOR BRITISH LOYALISTS.
This is close to the recipe my grandmother taught me... except the milk was scalded first. She used nutmeg instead of allspice and added a handful of raisins. Excellent!
Scalding the milk first would certainly cut down on the baking time.
"I don't need a giant mountain of rice pudding." Yes, John. Yes you DO.
😆🤣🤣
@@itssexykandy it probably hurt him that there was no nutmeg in it...
This is exactly how I make my Rice Pudding. Take either Long Grain or Pudding Rice, Sugar sprinkle a bit on top, Milk pour over, give a stir (or not) Butter dot across the top. Oven stick it in. Leave for 1 - 1 1/2 hrs. You can give it a stir once the Butter starts melting But, Don't bother stirring if the skin has started to form (you'll ruin the bit we all fight over) You get an amazingly dark crust formed on top that has a Toffee flavour from the Butter & Sugar mixing together. I think the other way of boiling the Rice before you add the Milk etc., is just plain weird and totally unnecessary. I bake mine in a brown enamel stoneware baking dish. You can eat it warm or cold and you can make it as lush as you want by adding some Cream over it.
What oven temp?
Jon. Thank you for bringing these 18th century recipies to us. Everything looks so scrumptious. I always lock in on your face when you taste that first bite to see your reaction. You've never failed to give an invisible thumbs up.
I'm going to order a couple of those cookbooks. One for my wife and I and, one for a sister.
Again, thank you.
Stan
A stick to your ribs rice pudding. Looks good.
What a perfect time to be making this! With the food shortages and job losses amidst this world crisis,I make it a point to save as much ingredients as I can when preparing foods. I just love the old fashioned recipes that don't require a lot of ingredients or culinary skills but still turn out so delicious and satisfying.
so happy for you guys hitting half a million subs, can't wait to celebrate 1 million with you! this channel deserves all the followers!
xoxox love from MD.
*Almost 500k*
I see 500k. Must have gone over!!
👍
Adrian Maria
IONELA PRODAN
*501k*
Adrian Maria - 511 now!
Fashionably late
Good ol' - oops
I saw you on a Facebook video and I literally stopped what I was doing to come look up your videos! Food and history, my two favorite things!
Looks like what my mother used to make. With six kids you could make a lot for very little money. We loved it.
what a happy, comfy, wonderful channel this is. I didn't even know i liked cooking!
I suppose one thing you could do to cut down the baking time is to put all of the ingredients in a pan and bring up just to the boiling point, then put it in a pan to bake in a preheated oven. That would probably cut the baking time down to only 30-45 minutes, maybe less.
RG de Stolfe You could just make it on the stove or in a rice cooker
Certainly for modern day.. but the baked version has its own taste and texture that you won't get by boiling alone. These cooking episodes aren't about convenience, they are about historic cooking methods.
Thanks!
It's also something you'd stuck in a low oven that was being run anyway. Noone would have heated the oven for one dish as some people do today. It was always about making best use of fuel, even in wealthier households. You see occasionally in some cookbooks recommendations for what might go in together.
I'm afraid I still do this. I'm either very environmentally responsible.....or cheap.......
@@dees3179 Both responsible and frugal are wonderful traits to have.
I just love this channel, gives you a glimpse into the past without having to give up today's modern conveniences. I'm such a history nut, this stuff fascinates me. Thanks Jon!
Approaching 500K. Well-deserved. Hope you reach a million.
One time, our gas was out so we only had the toaster oven. We baked our brown rice and it came out absolutely perfect! I bet if I adjusted this recipe to match that one it would come out fantastic.
I love the period of the 18th century ,and I love the way you present it !! I like your hats ,and your vests !!!
My grandmother made this all the time, with just a small amount of vanilla. The more you stir it in the oven, the less skin you get and the smoother it turns out overall.
I've never enjoyed any other videos more than yours. Thanks so very much for sharing with us!
Tonight is a good night, for Townsends has uploaded a video on Rice Pudding.
This is so simple and looks like comfort food. Gotta make this.
I love the enthusiasm for American history on this channel!
In the UK, North East of England. My mum said the butter melts and floats on top, giving it a dark brown tastey skin. Serve hot with some cold milk poured over it. Eat a little hot rice with a little cold milk on each spoonful.
When same mixture is cooked over flame 🔥, is called RICE KHEER in India 🇮🇳..
Things are same across the county , only the processing makes differences..
AMIT PRABHAKAR I loooove kheer and have made it many times. It was actually my first experience with rice pudding so to me it always wins.
Exactly. It's like Khijidi - every household has their own recipe; like wise with alot of countries having their own version of kheer/rice pudding. Everyone is adding their own special blend of spices. Here in Canada they have something called rice pudding. Rice and sugar. Canada get's the award for the worst recipe.lol.
Humanitarian Harjot -Hahahaha! Yup! Other rice pudding is pretty hit and miss...I recently created what I call kheer oatmeal only because it has similar flavors to the kheer I make. I cooked the oatmeal in goat milk for about 15 minutes and I added nutmeg and cardamom and stuff like that and toasted pistachios to sprinkle on top and I also carmelized diced apples in butter and honey and it was freaking amazing. The goat milk really made it have that sweet creamy kheer taste.
@@heidia9441 I'm going to try that actually 🤔! Sounds delicious 🔥Thank you kindly for sharing, bless you dear. Happy Friday! 🙏🌏🕯🌸😊
Humanitarian Harjot Yay!! I think you’ll like it! And thanks!! Happy Friday to you too! 😊
Yummy. I've always loved baked custard rice pudding over the kind you make on the stovetop.
That's because the Maillard effect that takes place during the baking caramelizes the starches, adding to the flavor profile.
What a great channel, your joy is so contagious.
Your videos always warm my heart both as a former history major and as someone who loves historical cooking. :)
Next topic: knives in the 17/18 century (please do it)
John Anon I think they already tried it but maybey it could be revisted
This was what I ate, every Sunday lunch, growing up in Britain. The pudding, which my mum called “ricey pud” was baked same time as a roast! 💚❤️💚
I'm a HUGE fan of rice pudding! Thanks for the comparison videos. They really bring the history to life!
I’m in the uk and this is very similar to how I make rice pudding today ( 2oz pudding rice,2oz sugar, 1pint whole milk,dot with salted butter,grate some nutmeg on top. Put in 400f oven till top turns golden and reduce the temp down to about 200f until rice is soft) serve hot. It’s delicious.
Matt Finch I do exactly the same. Looked like John was using long grain rice though.
For 18th Century cooking, I'm more inclined to think they would have used brown sugar, probably the coarser kind. Maybe try the recipe with that and see how it turns out.
You mentioned maple sugar in this recipe. Would it be possible to make an episode on making maple sugar? Actually an episode on sugaring would be interesting if it can be done.
dear god yes!!!!
It's coming on sugaring time right now. There are places in New England and Quebec where you can go and watch the whole process. From tapping the trees, to boiling down the syrup, to tasting the fresh product.
He mentions it one video...
Yes!!!
I remember when I was a kid we went to some mountain place and there were trees full of sap. Maple candies were made from these. It was so cool. I'll never forget it.
Been a fan since the cob oven build. Only just started watching the food videos. Thank you so much!
This channel deserves more view, more subs. Love the vids my dude!
Love your blue wear!! Thanks for posting something most of my ancestors would eat...LOL...
Never been a big fan of rice pudding, or even tapioca, but my great- grandmother in South Africa used to mix butter and flour and sugar into a stiff dough, roll it out and cut it into small pieces, then boil that in milk. This would thicken up similar to the rice pudding and be sprinkled with all-spice in the serving bowl.
But I will try this one and see how it turns out.
OMG!!! milk dumplings!!! I haven't had that in years....epic eats.
This is one of my absolutely favourite channels! Thank you for these videos!
Thanks!
This looks far nicer than the richer version
Just found this channel looking for a good Hardtack recipe, it's a preppers dream!
I love to cook and I'm really looking forward to an ongoing adventure in culinary delights with you.
Great dress, utensils, cookware and music. Thank you.
Lots of us find this channel habit forming. They are soothing after a stressful day and you learn interesting things.
I’m from southeastern Virginia near colonial Williamsburg & these videos make me home sick. Until I watched his videos, I didn’t realize how much of our local cooking was still tied to that era.
pemmican is way better than ships biskit
I hope you don't mind but I had to post this recipe with your video on my Texas homesteading Facebook page thanks a lot enjoyed
Sounds good.
I made this recipe twice in the last two days and both came out perfect! Used whole milk. The carmelization of the milk on top... mmm... The second time I deviated from the example and used vanilla instead. Wonderful, wonderful basic recipe that my wife and I truly enjoy. When plating, I did sprinkle some nutmeg on each serving. Such an easy and delicious desert. I will also speculate that by reducing the sugar to something minimum it would also make an excellent breakfast.
Quick question again. Are all of you volunteering your valuable time out of the goodness of your heart.? We all thank you out of the bottom of our hearts.
That looks so good!
Hi
This guy is the Bob Ross of cooking 😂
Thanks for the link to the cookbook!
This is how my Mother made hers and she would add a cup of raisins to it also a teaspoon or two of of pumpkin pie spice.I remember coming home after a cold wintery day at school, i was 10 years old at the time and smelling rice pudding baking in the oven. Made the whole house smell wonderful. We always had a good supper and for my serving in my bowl i loved to pour some ice cold milk over it. I make mine now the same way but i like a little bit of extra cinnamon sprinkled over my rice pudding and milk.
I love simple rice pudding made very much the same way - except I add vanilla, also.
my mum , used to make us this recipe almost exactly ..would have it with vanilla ice cream ...god I love this channel .
I love this recipe. We have this rice pudding at least once a month. I'm amazed by the numbers of dishes you that I regularly prepare for my family. Thank you for posting.
For sure making this one tonight. Great episode! Simple recipe for the common people. Love it.
"I don't need a mountain of rice pudding" SAYS YOU!
My mom made something like this on the stove top. Cook the rice in water, then add milk and sugar. Served hot or cold. If she had them she would add raisins.
Back again a year later to refresh my memory. I made this pudding 3 times for my wife and I want to surprise her with it today. She loves, loves it. Thanks for sharing!
Man i wish teachers could be this passionate about what they were teaching. It would draw students in and instill passion in them as well.
I'm Emotionally damaged there isn't any nutmeg in the rice pudding.
it's not ok to eat mayo...it's just not!!
But there is Jamaican pepper! ;)
You could sprinkle some on in place of the Allspice which must've been cheaper back then, but that would make you kinda posh. Lol
:D Never had rice pudding without Nutmeg, oddly growing up in the Middlands of England it was the only food we routinely had that had nutmeg in it.
Give allspice a go, Roger. :)
Woo let's make some pudding!!!!
I love this channel so much. Never stop!!
Marvelous recipe, glad you went over it. Something that looks like you wouldn't normally have, but from what you are saying, worth the effort put in, and using common ingredients. Definitely going to try it myself.
Maybe you could divide it up into a muffin pan and get mini rice pudding cakes! Thanks for a sweet video.
2:57 No nutmeg! NOOOOOOOO!!!!
Becca I know. But in the video he mentions there's no Nutmeg so when I wrote NOOOOOO it means "Oh no, no Nutmeg."
I give you permission to add nutmeg if you like!
Townsends Wow, thanks! I might try it both with and without :)
And it's a recipe that actually warrants nutmeg
At least there is Jamaican pepper....( I'm gonna call allspice that, now.
These videos are so satisfying and calming. I love it
This looks divine!
I can't wait for cooler weather to come back....I will definitely be making this!
A big warm bowl of this, and a cup of coffee on the back porch, early on a cool morning...HEAVEN.
Yes, to this!
It actually sounds BETTER than the "rich" version. I'm not fond of fruit in my rice pudding, though I would probably add a bit of nutmeg anyway, just because I like it so well.
Don't tell anybody.... It was better. We shot these out of order or I would have been more pointed in my summing up.
I'm not a fan of fruit in desserts as a general rule, but there are a couple of exceptions. Raisins are NOT one of those exceptions! ;)
And no nasty raisins!!! Yay!
My thoughts exactly!
same here....i prefer my raisins rrrrrawww and wwrrriiggling...well, just not in cooked things! :)
Sacrilege!!
Currants are worse, all that grit in your teeth.
They're in bread pudding too, yuck!
Love that you tasted, then quickly took another bite. Nothing says "yum" like a second spoonful.
Wonderful! Thank you very much Jon.
That's practically the recipe my Mother taught me, the only difference is that I add a handful of dried raisins or cranberries and use less sugar. Delicious!
Oooooo, I'm not a big raisin fan, but cranberries sound great!
tinuviel42 - I should think any dried fruit you like would be good, just pre-soak or chop larger pieces. I bet it would be good with flaked almonds and dried sour cherries too.
Looks yummy!
Thankyou for sharing. Looks good & filling.
Tasty and simple! Thank you for the demonstration and the cookbook recommendation.
Yummy.
You can top that with some reduced Rum for a nice topping
BanZandar or just have a rum and coke!
Not the same.
BanZandar grogg and switchel?
Love this. Simple and delicious.
Oh, nice filming and presentation as you plated it. Shows a love of the experience. Nice