[Sca-cooks] Rice question

[Daniel Myers]

Howdy,

Having looked on the flori-thingy and other sites and not found a clear
and easy answer, I post the question here:

Is there any information as to the types of rice available in northern
Europe in the 14th and 15th centuries?  (i.e. white rice vs. brown,
long grain vs. short, etc...)

When trying the Rys (Rice in Almond Milk) recipe[1] I used brown rice,
and while it turned out quite well, the character of the dish would be
changed completely with white rice.


[1]  One of the simpler recipes in "Two Fifteenth Century Cookery
Books", my redaction can be found at
http://www.medievalcookery.com/recipes/rys.html


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