[Sca-cooks] Appropriate rice type for 15C Neapolitan

[a5foil]

For that time period, I suggest a short- to medium-grain rice. This would be
similar to what was being grown along the Po River (Italy) and the Ebro
River (Spain) - two of your major sources for rice. The rice I use for the
Catalan version of the dish you are making is offered by Lundberg, and
available in bulk from the local supermarket at 99 cents per pound. It is an
short-grain brown rice. Excellent nutty flavor. Creamy texture in this dish.
Also makes an excellent risotto or paella.

Regards,
Thomas Longshanks

----- Original Message -----
From: "Meliora" <meliora at webone.com.au>
To: <sca-cooks at ansteorra.org>
Sent: Sunday, January 27, 2002 6:50 PM
Subject: [Sca-cooks] Appropriate rice type for 15C Neapolitan


(...snip...)
> I am thinking of attempting the following recipe from Scully's translation
> of the Neapolitan collection.
>
> My question is: what sort of rice would have been used?  Generic short
> grain? Long grain? Arborio?
(...snip...)
> 7. Rice with Almond Milk (hardcover edition page 176)
(...snip...)