StephanieL Posted September 15, 2023 Share Posted September 15, 2023 We had a terrific anniversary dinner at Kin Khao last week, and amongst the leftovers we took home were both sticky rice and steamed jasmine rice. N used both to make a baked rice pudding with coconut milk. I decided that I like the firmness of the baked rice pudding much more than the soupy/creamy versions. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted February 17 Author Share Posted February 17 I'm attending a potluck this evening where the theme is recreating recipes from the 19th-century cookbook What Mrs. Fisher Knows About Cooking, the first attributed to an African-American author. The vagueness of 19th-century recipes being what it is, I went with ginger cake (gingerbread), because there are plenty of modern recipes that I could use for reference. It came out nice and moist, if very large, but it calls for a whole pint of molasses and I accidentally used blackstrap rather than regular molasses. I hope the attendees like the flavor! 1 Quote Link to comment Share on other sites More sharing options...
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