I live with my Mom and Dad and their weimaraner "Spencer". My Dad has multi infarct dementia

We all come from Vermont and we grew up during the 60's and 70's. One of our favorite things is cooking and so we try and stay sane by writing about cooking. I have an old cookbook from Rutland VT called "Out of Vermont Kitchens that we are going to try and cook from and see what the food tastes like.

The cookbook has some prepared foods in some of the recipes. But we will try and adapt them perhaps to modern cusine.

We also try other recipes but will dive into our Vermont roots as often as we can.

Marion Ballou Smith
The daughter of Orris and Margaret (Mageen) Ballou, Marion Ballou Smith grew up in Rutland, Vermont, graduated from Mount Holyoke College (1914), and taught botany and mathematics. In 1927 she married Esme A.C. Smith, a businessman in Rutland. Active in local business and civic affairs, Smith was the co-compiler, with Alice Chaffee Bowker and Ruth Sutton, of a fund-raising cookbook entitled Out of Vermont Kitchens, published in 1939, to benefit the Trinity Mission of Trinity Church in Rutland, and the Women's Service League of St. Paul's Church in Burlington, Vermont.

1.11.2010

I made Sticky rice pudding


I think it looks terrible but tastes great. Its simply black sticky rice. I got it in Ithaca at a Chinese market. They were selling it in bulk and I took enough for about two recipes to see if I liked it. We tried it earlier this summer and baked it as we usually do in Vermont. You bake puddings normally in the 60's growing up in Burlington. We had Jello puddings after school but the custard puddings were always served during our days as children in Burlington and South Burlington.

The sticky rice was almost a grain. I soaked it for about 24 hours and the water turned inky black. I strained it and put it in a crock pot with some coconut milk (about a cup), some toasted coconut, a 1/2 cup of brown sugar, a cube of butter, and a little salt.

I crock-potted it on low all night and left it to cool all day. (I took my time). I added about another cup of coconut milk and 3 eggs separated and combined into the mixture and baked it in slow oven in a buttered dish for about 45 minutes (until set). It was great. It looks terrible but tastes very exotic.
Posted by Kimberly at 1:26 PM

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)