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Whitpot ... or Carmelized Ginger Rice Pudding
By Jim Bailey, a.ka. "The Yankee Chef"

I have a recipe written by Charlotte Bailey, my grandmother four times
removed, for Whitpot.

Although I have followed her recipe and loved it, I created my own adaptation
which I think you will enjoy immensely, especially with the holidays coming
right up.

Apparently my ancestor meant to write whitepot, missing the "e."  This rice
dish is, or rather was, so-named because it was a recipe that was pure white,
even when cooked in a pot, thus the name. She mentions that it was eaten while
hot, with stewed wild strawberries and blackberries. In England, it is still eaten
with fruit preserves mixed in for breakfast.

We here in New England, have been relishing this holiday dessert for
generations, so I have "Yanked" my version of this deliciously decadent dish
with candied ginger, which you can find in any supermarket.  If you are unable
to find it, simply use any fresh or dried fruit or berry, such as dried cranberries.

Caramelized Apple Ginger Rice Pudding

Most rice puddings are made by slowly simmering starchy white rice in milk,
sometimes on the stovetop, sometimes in the oven. But I decided to use a
technique more common to risotto. The milk is added more slowly to the rice
and cooked into it before more is added. Frequent stirring during this process
also helps draw out more of the rice’s starch, creating a thicker, creamier
pudding.

1/2 c. brown sugar, divided
3 apples, peeled, cored and diced
1 t. cinnamon
1 c. arborio or short-grained rice
1/4 t. salt
1/2 c. granulated sugar
1/2 c. diced candied ginger
4 c. milk, divided

In a medium saucepan over medium-high, add 1/4 c. brown sugar and cook
until melted, about 1 minute. Add the butter, apples and cinnamon.

Saute until browned and caramelized, about 4-6 minutes. Add the rice and stir
to coat. Add the salt, granulated sugar, ginger and 1 cup of the milk. Lower the
heat to medium and cook, stirring frequently, until almost all of the milk has
been absorbed.

Add another cup of milk and repeat with the stirring and cooking until almost
entirely absorbed. Repeat with the remaining milk, 1 cup at a time, or until the
rice is cooked through and the mixture is creamy. Serve warm with remainder
1/4 c. brown sugar dabbed over the top, whipped cream or ice cream, I like
mine just as it comes off the stove. Serves about 5-6, unless you love it, then
make it 2-3.

Here is Charlotte Baileys recipe (mentioned above) for Rice Pudding ... or
should I say "Whitpot "from the mid 1800s:

"To make Whitpot, start with a slow fire and boil 2 teecups rice, use less thoh
for the price is high. Add twice as much rich cream and the same amount in
cider. When done boiling and tis thick, stir in stewed berries from out back."

About the author: Jim Bailey is The Yankee Chef™. Bailey is a third generation chef, a
New England food historian and food columnist. His first in a series of cookbooks is due
out in January of 2013, titled The Yankee Chef. He would love to hear from anyone about
their old family recipes. Email Jim Bailey any questions or comments:
theyankeechef@aol.com.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
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