About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

Did you make one of my recipes? Tag @toriavey on Instagram or Twitter… I want to see!

facebook instagram pinterest twitter

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Please Note: We typically moderate comments once per month, so please don't expect a quick response. If you'd like more direct access to me and my team, consider joining my exclusive culinary community. You'll get access to member's only recipes and videos, prompt and cheerful cooking support, a private social community of passionate home cooks, and an ad-free experience on my site! Learn more here.

I encourage you to read through the entire post and comments section carefully before asking a question, as it has very likely already been answered. Read the comment policy.

Comments

  1. Marie says

    5 stars
    What an awesome blog and recipe concept. Found this page through google’s first result from searching Where does rice pudding come from. Keep up the great content!

  2. Aliza says

    Hi this is very similar to the one my family uses I have changed a couple ingredients to suit my tastes and what I have on hand , like this past Holiday Season I used egg nog and coconut milk in place of the other milks( in equal amounts ) I also prefer basmati and I tossed a cardamon pod or two in ,instead of the ginger

  3. Jan says

    5 stars
    The delicious rice pudding recipe you describe featured regularly in my childhood, growing up in Scotland; however it was baked in the oven in such a way that it became firm enough to be cut up into squares. These could be held in the hand and eaten like a piece of cake – a variation of or at least similar to bread pudding.

  4. Another Louise! says

    5 stars
    Just read your rice pudding recipe alongside the Tudor recipe. I think that when the Tudor recipe says to ‘boil the rice’, it means in the milk and egg mixture, as one would with a modern English rice pudding (which uses a short grain pudding rice). To me, this makes more sense with original recipe, as the rice would absorb the rich milk/cream/egg mixture to become really deliciously creamy. Also, the short grain rice, or risotto rice as suggested above, would thicken the pudding.
    I am really looking forward to trying it with all the extra spices and orange juice as you suggest. Thanks for the recipe!

  5. Teri Mccarthy says

    5 stars
    I just discovered your blog. Nice!
    I am a medieval re-creationist and one of my specialities is cooking from extant sources. I discovered the recipe for the rice tarts a couple of years back, and did my own version of a rice pudding for an event my re-creation group was hosting. I used arborio rice, and made an orange curd (with part lemon juice and part orange juice, as sour Seville oranges are actually what would have been used) with the egg yolks and the listed spices, them mixed the two together. It was served chilled, and was tart-sweet, creamy, and extremely yummy!

  6. Louise says

    Always delighted to happen upon another blogger interested in the history of the food we eat. Thank you so much for all your research and of course, for this timeless recipe. Louise

  7. Paula says

    What made you decided to add milk, cream, nutmeg and dried fruit to the recipe? The Good Huswife’s Jewell does not list any of these ingredients. You will get a completely different product when you use just the ingredients listed the recipe and it does not yield the kind of rice pudding the modern diner recognizes.

    • Tori Avey says

      Hi Paula, thank you for your question. I do not always recreate historical recipes exactly as they are written. Sometimes, I prefer to create new historically inspired dishes that express the flavors of the time period. Many historical dishes are difficult (if not impossible) to recreate without certain types of kitchen equipment… wood burning stoves, heavy cast iron pots, etc. In addition, some historical recipes provide less than favorable flavor results (after all, we’ve learned a lot about cooking over the centuries!). I am more interested in giving people a hint of the spices, ingredients, and unique flavors of the time period, while also making sure that the dishes are easy to make and tasty to a modern diner. In this case, if you read the blog, you’ll see that my recipe was inspired by several sources, not only “The Good Huswife’s Jewell.” I also referenced similar recipes from “A noble boke of festes ryalle and Cokery,” “A Propre new booke of Cokery,” and even a grocery list from the Shakespearean play “A Winter’s Tale.”

  8. sandra says

    Thanks for pointing me to this blog. Usually I read your blogs but totally missed this one! I really enjoy your recipes, insights, and blogs. My family heritage is from Georgia Russia and eastern Turkey (molokans) so alot of your recipes are similar to what I grew up with and still cookk today. Thank you.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
​​