[Sca-cooks] Rice Pudding

[Daniel Myers]

Howdy,

I tried this recipe Sunday and it worked out reasonably well (the wife
said she could eat several bowls full, and then she ate the leftovers
for breakfast the next morning).

*************

Rice in Almond Milk
[http://www.medievalcookery.com/recipes/rys.html]

I used brown rice for this and the result was a thick "pudding" with a
consistency almost like oatmeal. I also added a dash of cinnamon to
give its flavor a bit of a boost. Note that this recipe contains no
eggs or dairy products and is therefore suitable for lenten feasts.

     * 1 cup rice (uncooked)
     * 1 cup almond Milk
     * 1/8 cup sugar
     * 1/8 cup honey

Cook rice and let cool. Mix with almond milk, sugar and honey. Heat to
a simmer, and serve.

Source [TFCCB]: .lxxxvj. Rys. Take a porcyoun of Rys, & pyke hem clene,
& sethe hem welle, & late hem kele; then take gode Mylke of Almaundys &
do ther-to, & sethe & stere hem wyl; & do ther-to Sugre an hony, &
serue forth.


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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