Beltane/Beltain is a Celtic festival celebrated on May 1st, May Day, with some celebrations beginning on the night of April 30th, May Eve, in the Northern Hemisphere and November 1st in the Southern Hemisphere. Beltane is a fire festival and traditionally bonfires were lit to honour the sun and the Celtic Sun God, Bel (Beltane, Belen or Belenos), whom is associated with healing, light and fire.
Lighting bonfires wasn't the only way to celebrate, visiting wells, feasting and making May bushes were considered other activities. The maypole is a familiar image of May Day and Beltane, and tying colourful ribbons to trees and branches is another popular activity. Beltane marks the peak of Spring and signifies the beginning of Summer... think renewal, growth and abundance. Daylight continues to lengthen and strengthen as we move towards Summer and there is a return of vitality to both the earth and sun, with the May King, the Green Man, and the May Queen, Flora Goddess of Spring, symbolizing the union of earth and sky.
Other celebrated festivals/holidays during this month are: May Day (English/British, May 1st), Calan Mai (Welsh), Walpurgisnacht (Walpurgis Night, German), Roodmas (Scottish) and Cétshamhain (Irish), International Workers Day (Global, May 1st), Yom HaShoah (Judaism), Lag BaOmer/Lag B'Omer/Lag LaOmer (Jewish), Shavuot/Shavuos or known as the Feast of Weeks (Jewish & Samaritan, usually in May but sometimes in June), Vesak/Buddha Day (Buddhist in South Asia, Southeast Asia, Tibet and Mongolia), Star Wars Day (Global, May 4th), Cinco de Mayo (Mexican, May 5th), Matariki/Maori New Year (Maori & New Zealanders, late May, sometimes June or July) and Yom HaZikaron, Israel's Remembrance Day (Israelis, late April or early to mid May, based on lyar, Hebrew calendar).
With plenty to celebrate, this rice custard is a sweet and comforting way to honour Beltane. Happy Beltane... May Day to all!
Rice Custard
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serves 4
1 cup uncooked rice
2 cups whole milk
1/2 cup sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
dash of cinnamon
freshly grated nutmeg
Soak rice in water overnight. Drain and place in a baking pie dish. Preheat oven to 350ºF (180ºC).
Combine milk and sugar in a sauce pan; heat to near boiling, stirring until sugar has dissolved. Remove from heat, add vanilla and salt; pour over rice. Sprinkle with cinnamon or nutmeg. Bake for about 1 hour 30 minutes or until a light crust forms on surface. Serve warm with brown sugar and cream.
Notes: ovens vary, so check the custard as it bakes. The one I made, pictured above, baked in about 50 minutes.