welcome friends welcome back to the kitchen it is Sunday morning so we're
doing another edition of the old cookbook show today we're going to do a
recipe out of a guide to good cooking from five roses flower now this is the
1938 Edition and in 1938 in Canada the Great Depression is all but over
production is already starting we're moving forward but we're not out in the
clear yet because by fall 1939 we are at war wars declared and we're at war in
Europe and pretty much by this point in 1938
we knew war was coming production had already started you know the clouds were
gathering we kind of had a good idea of where it was going there is a sense of
hope in this cookbook some of the recipes are much more flamboyant than in
the previous edition and certainly more flamboyant than in the next edition
which happens during the war but there's still a little bit of trepidation in the
recipes people still know that they need to conserve and be a little more frugal
with their food so today we're making something called chocolate rice whip and
into this bowl I have put salt and milk and to that I'm going to add chocolate
it says to use one and a half baking squares of chocolate with the current
global problem I can't find baking squares of chocolate so I had some
chocolate chips so I'm just going to measure those in it'll be fine
I'm gonna put this over a double boiler and we're going to stir it occasionally
while the chips melt now essentially this is a chocolate custard with rice
added to it and since we've entered an era of make do again you can make
substitutions if you don't have chocolate or baking squares or chocolate
chips you can just crumple up a chocolate bar and put it in a milk
chocolate bar you could probably do this with any kind of flavored baking chip
that you might have at your house caramel chips caramel chips you could
just put in Kraft caramels that would probably work really well too now we
need to separate the eggs to the egg yolks I'm going to add some sugar
and we'll give that a whisk now the recipe doesn't say to temper the egg
yolks before adding them to the milk we're just supposed to add them in and
then stir continuously until it thickens
I'm kind of torn on that because I would think that you would temper these eggs
take a little bit of the hot liquid put it in here while whisking quickly to
bring the temperature of the eggs up slowly before you add it all back in but
since this is the series where I follow recipes as closely as I can I'm just
gonna follow this instruction and put these in so first thing I'm going to do
is just clean off the whisk and I'm gonna whisk the egg yolks in as they
drip out of Bowl so that worked really well the mix can there's no chunks of
egg in there I'll just scrape out the last little bit now I continue to stir
this as it thickens until it coats the back of a spoon
this didn't thicken as much as I thought it should and I mean it's been on here
now for half an hour so I'm gonna say it's not gonna get any thicker than it
is I'm gonna pull it off at this point I'm supposed to add in a cup of cooked
rice I've got about a cup and a half have no use for that extra half so I'm
just gonna mix it in it'll be fine half a cup extra rice isn't going to be a
problem and I also put in some vanilla at this point now I give this stir I mix
it all together and then I have to put it in the fridge to chill before we move
on to the next step this has been in the fridge for quite a while now and it's
thickened up really nicely so I'm gonna set this aside while I continue with the
recipe next step is to whip these egg whites
now if you're freaked out by raw egg whites don't do this step leave the eggs
whole and cook the whites with the yolks when you do this step personally I'm not
really bothered by raw eggs or raw egg whites doesn't bother me at all so next
in is to whip some whipping cream now calls for a half a cup I don't know how
much I have left so it doesn't really matter I just have to go with what's in
here and even if it's 3/4 of a cup or a full cup of whipping cream that I have I
need to use this this is the last day that I could possibly use it so I'm
gonna whip that next whip your egg whites and then you can use the same
beaters in the whipping cream pretty good so now we need to fold the egg
whites and the whipped cream into the pudding so I'm gonna give the pudding
just a little bit of a stir first and I'm not sure which order doesn't really
say so I think I'm gonna do a little bit of the whipped cream first then some egg
and then just go back and forth ok just chocolate rice whip I'd rather
under-promise and over-deliver on this one well you know it's chocolate it's
put in its it didn't thicken the way I thought it would and I'm even right from
the very beginning it didn't thicken but it is very fluffy it is you make a
meringue it is whip you do with the egg whites
and you whip the whipping cream okay and then you fold that in but the initial
pudding part where you cook it over a double boiler I thought it would have
thickened more than it did but it didn't well usually there's a little bit of
cornstarch in that is there not when you make pudding on them anyway
it's kind of weird okay two things okay so the chocolatier part is actually
really quite lovely yes it's the rice that kind of throws you off as a texture
it's like oh and yeah there's chewy bits all right a little bit like a fudgesicle
uh-huh uh-huh the yes so the chocolate pudding without the rice would be
amazeballs amazing and I love rice pudding but the rice completely throws
me off in this it was the rice really over well cooked or it was cooked cooked
leftover rice yeah I've got almost tolerate the chunky rice bits cuz it
looks pretty good which are always really good so it's when do you add the
rice at the end I'm no you add the rice out you make sort of a a chocolatey
pudding or chocolate custard you actually you're making a chocolate
custard and then you stir the rice in so you could just not put the rice in yeah
you could add mini marshmallows or like you could add almost any kind of a thing
they you know brings you joy you can put it on ice cream mm-hmm I think there's a
lot of options of how you might what you might do with this and as weird as it is
I can't stop shoveling it in watching you very closely it is it is that lovely
flavor and you could I wonder if it could freeze it well yes yes this had
occurred to me but this has all the hallmarks of some of the no churn ice
creams that we've made and you could stick this in the freezer and almost
take it to like a semifreddo mmm which is an Italian sort of semi semifreddo
semi-frozen it's kind of like an ice cream but it's not an ice cream so
today's discussion has been all about what to do when you kind of like it and
how you might make I might really like so I would say if you want to try this
it's kind of weird but it's it's really tasty
and okay let's let's be honest it could be you
so you might make it and it works out ten times better than when Glen made it
yeah I would have thought a little bit less soupy but that's just me I mean
this could be the texture I have no frame of reference so once again we've
learned you can take this recipe you could leave the rice out
you could put in some marshmallows if you don't like raw egg whites in a
meringue leave them in with the yolks at the beginning I think that might give
you a thicker texture you're still gonna get this creamy dreamy texture you could
freeze it so many things you do with this so thanks for stopping by see you
again soon need to finish this
you