My book, Journey of Promise, is based on the journals of my great-great grandparents who were born in Wales in the early 1800s. I mention many of the common foods enjoyed in Wales throughout the book, so I thought I’d share one of my favorite Welsh recipes!
This recipe for rice pudding takes a little time, but is so well worth it. It’s not like any other rice pudding I’ve ever eaten. Enjoy!!!!

                   Welsch Rice Pudding

       4 cups half and half (heavy cream)

        6 egg yolks

        2 egg whites

        1/2 cup white sugar

        1/4 cup raw sugar (turbinado)

        1/2  heaping cup rice (arborio or other short grain rice)

        1/2 teaspoon sea salt

        1 heaping teaspoon cinnamon

        1 cup water

        1 cup currants (raisins may be substituted if necessary)

1.In a heavy bottomed saucepan combine  the 1/2 and 1/2, water, rice and cinnamon.  Bring to a low boil over medium-low heat, and then cover the pan and reduce to a simmer for 20 minutes, stirring often.  Transfer the   ingredients to a large bowl, and allow to cool for 30 minutes.

2. Preheat the oven to 350 degrees.

3. In a large mixing bowl whisk the egg yolks and egg whites together, then beat in the sugar until creamy.  When the rice and cream mixture has cooled,  slowly whisk in the egg/sugar mixture into the rice.  (Make sure that the rice mixture isn’t too hot, to prevent the eggs from scrambling)Finally stir in the currants.

4. Pour this creamy/rice/currant mixture into a heat-proof bowl or pot and put into the oven to bake  20 minutes at 350 degrees.  After the first twenty minutes, remove from the oven and stir the mixture fully to make sure the rice and currants are not sticking to the base of the bowl.  And again, after 20 additional minutes, remove the pudding from the oven and stir everything, add a little more milk if the mixture is getting a little too dry. Return to the oven and bake for an additional 20 minutes to develop a golden crust on top.  (The pudding will bake for a total of 60 minutes.)

5. Serve warm or cold.  Refrigerate leftovers if there are any.

Vickie Hall

Journey of Promise When converts Richard and Leah Kenyon leave Wales and heed the call to Zion, they are unprepared for the toll exacted by the journey. To face the incredible odds mounted against them they call upon the Lord’s tender mercies to see them through and strengthen their love for one another. Their story will remind you where to turn during your trials. Amazon * Barnes & Noble

All That Was Promised In 1847 Wales Methodist Minister Richard Kenyon converts to Mormonism. Richard’s newfound faith is put to the test when he faces the anger of his former congregation, his wife’s indecisiveness, his brother’s betrayal, and the murderous intentions of misinformed villagers.
Amazon * Barnes & Noble

Excerpt 2 from Journey of Promise:

Leah peered inside the box of supplies and saw a chunk of beef infested with maggots. “Who would do this? And why?”

“We need that ham,” Claire said. “We have mouths to feed. What are we goin’ to do?”

Leah reached inside the box and snagged the meat in her bare hand. “I’m getting’ our ham back.”

“What are you—” Claire watched as her sister turned and stormed up the companionway.

Leah fumed all the way to the forecastle, to the captain’s quarters. She wasn’t about to let this assault on her family go without a fight. She raised her hand to knock on the captain’s door but was stopped by Franklin. “You can’t go in there,” he barked, barring the way.

“Mr. Franklin,” she said, her voice tinged with anger, “I need to see the captain.”

Franklin glowered as Leah. “The captain’s a busy man. What do you want?”

Leah shoved the spoiled maggot-filled meat toward his face. “Someone aboard ship stole our ham and left thisin its place! I want the captain to do somethin’ about it!”

Franklin lowered her arm with his hand, repulsed by the rancid beef. “The captain can do nothin’ about it,” he said. His eyes narrowed. “And for all I know, you might be lookin’ to trade this spoiled meat for someone’s ham you’d claim as your own.”

“How dare you accuse me of such a thing,” she said, stamping her foot. “I’ve come to have things made right and you treat me as if I’m the thief!”

Franklin smirked and clasped his hands behind his back. “See it however you want,” he said. “The captain won’t be disturbed over it. Maybe you should be thankful for what you have and eat it.”

This matter was beyond that of just stealing. It was a threat to her family’s condition—a deprivation of the food that cost them so dearly, the very nourishment they needed to survive the coming weeks. Leah’s anger exploded as she pushed the rotted meat into Franklin’s smug face. “You eat it!” She spun and charged off.

Author Vickie Hall Vickie is a native of Utah, but growing up, lived in the states of Colorado, Idaho, Montana, and Nebraska. When she’s not writing, she’s composing music, or shopping with her sister. She loves animals of all kinds and camping with her family. Her favorite pastime is watching old movies on TCM, and unashamedly has a crush on Cary Grant.