SC - help with Elizabethan feasts plans Requested

[BJ of NZ]

I don't thik its the fat beacause most reciepes for rice I come across say
to add butter to the rice/water pot.  It might be that for the same volume
milk and cream just have less water for the rice to absorb. To compensate
you need to increase the volume of milk or cream. Is this for a rice
pudding? If so split the liquid in your reciepe to half milk/half water that
way when its done the rice will be soft. Also only add egg yolks to the
cooking pudding saving the whites for a meringue that you add after the
pudding has cooled.  Makes it very light and alas out of period.  Unless
someone can contradict me- Please.
- -----Original Message-----
From: allilyn at juno.com <allilyn at juno.com>
To: sca-cooks at ansteorra.org <sca-cooks at ansteorra.org>
Date: Saturday, May 20, 2000 10:22 PM
Subject: Re: SC - Substitutions-hazelnut milk


>The hazelnut milk is from Chiquart.  In spite of the fact that my
>favorite night-time sip is a hazelnut liqueur in milk, I never would have
>thought of doing that.  It's used to make a frumenty, and I believe the
>recipe is towards the end, where some of the invalid recipes are.  Around
>#77?
>
>Works nicely with a barley frumenty.  Incidently, does anyone have an
>explanation as to why rice cooked in milk or cream just does not do as
>nicely as rice cooked in water?  Does the fat content prevent/hinder
>liquid absorption?
>
>Regards,
>Allison,     allilyn at juno.com
>
>
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