Rice Pudding

Today is the feast of St. Thomas.
Little is known about this Apostle.
He is best known for his expression of utter disbelief when Jesus died.
Thus giving rise to the expression “doubting Thomas.”
In England farmers would reserve wheat from the harvest.
This was distributed to the poor on this day.
They would boil the wheat down until soft.
Then they would add milk,  sugar and spices.
It was very similar to how rice pudding is made today.

Rice Pudding

Ingredients:

2 cups water

1 cup arborio rice

3 cups whole milk

1/2 cup Vanilla Sugar

1/4 teaspoon salt

1/2 teaspoon Vanilla Extract

1/2 teaspoon ground cinnamon plus more for dusting

Directions:

Bring the water to a boil in a oven proof saucepan with a lid. Add the rice, cover and simmer for 20 minutes. In a large bowl whisk the milk, sugar, salt, vanilla and cinnamon. When the rice is done add the milk mixture cover and place in the oven for 45 minutes. Remove from the oven. Rice may be a bit liquidy, but should thicken upon standing. Divide into 8 cups. Dust with cinnamon if desired. Serve warm or at room temperature.


Peace be with you,
Veronica