COOKBOOK

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RICE BLANCMANGE

I prepared a recipe for Rice Blancmange from the Dominion home cookbook, written by a “Thorough Housewife”. My final reflections on this project are as follows.

I think that I truly am a “foodie” because I am interested in all aspects of food and food production including, how it’s made, its taste and its nutritional profile. Since various cuisines around the world all have their own version of sweet, rice based desserts, this recipe is one that everyone in Canada, as well as around the world, can relate to. This recipe for rice blancmange – considering that it was found in an early Canadian cookbook -  acts as a metaphor for, and sets the tone for modern Canadian cuisine. Canadian cuisine has indeed been “molded” by global influences, resulting in an identity (and a taste!) that is authentically Canadian!

Last, when I served my dish to my classmates, I received some interesting suggestions such as “add in raisins, apples, or serve with fresh berries/fruit”, “for some textural contrast, add in nuts (i.e. almonds)”, “use ¼ tsp. of orange zest to brighten up the flavours and contrast with the richness of the dessert”, “add more spice (cinnamon, nutmeg)”, “flavour with vanilla “ and finally “sweeten with honey (or maple syrup for a truly authentic Canadian dish!)”.

Enjoy!