[Sca-cooks] rice porridge/rice pudding

[Daniel Myers]

On Nov 22, 2004, at 4:29 PM, Jadwiga Zajaczkowa / Jenne Heise wrote:

>> Most of the period recipes for "rice pudding" I've seen seem to be
>> thinner than a modern pudding or porridge.  My version of "pottage of
>> rice" is at the following site:
>
> Ok, that's wierd. The period and modern rice puddings I've had were
> about the same consistency, about the thickness of tapioca pudding or
> similar thick 'pudding' in the American sense... but modern porridge is
> generally less thick than that.

Hmm... Perhaps this is due to my own interpretation of the period 
recipes.  Alternately the interpretations of period rice puddings 
you've had may have been influenced by modern rice pudding.


A quick overview of "rice pudding" recipes:

Forme of Cury / Ryse Of Flesh  -  rice cooked in broth, add almond milk 
and saffron
http://www.medievalcookery.com/cgi-bin/display.pl?foc:9

Forme of Cury / RYS MOYLE - ground rice and almond milk, add sugar and 
boil.
http://www.medievalcookery.com/cgi-bin/display.pl?foc:258

Forme of Cury / POTAGE OF RYS - cooked rice, add almond milk and 
saffron.
http://www.medievalcookery.com/cgi-bin/display.pl?foc:261

Das Kuchbuch der Sabina Welserin / Take a quarter pound of rice  -  
rice cooked in cream, add almonds and sugar and bake
http://www.medievalcookery.com/cgi-bin/display.pl?wes:105

Liber cure cocorum /  Ryse  -  ground rice and almond milk, strained, 
add sugar and boil
http://www.medievalcookery.com/cgi-bin/display.pl?lcc:29

Libro di cucina/ Libro per cuoco / Rice in a good manner  -  rice 
cooked in water, add almond milk and simmer, add sugar  "This dish 
should be white and very sparing and when it is cooked powder in the 
serving the sugar over."  [not sure what they mean by "very sparing"]
http://www.medievalcookery.com/cgi-bin/display.pl?lib:61

A new booke of Cookerie (1615) / A Ryce Pudding  -  rice boiled in milk 
and drained, add suet, currants, eggs, and spices, stuff into "guts" 
and boil.  [just out of period, this sounds more like a modern English 
pudding]
http://www.medievalcookery.com/cgi-bin/display.pl?nboc:71

Two Fifteenth-Century Cookery-Books / Rys  -  boiled rice, add almond 
milk, sugar, and honey.
http://www.medievalcookery.com/cgi-bin/display.pl?tfccb:86

Two Fifteenth-Century Cookery-Books / Rys moilles  -  ground rice and 
almond milk, boil and add sugar.
http://www.medievalcookery.com/cgi-bin/display.pl?tfccb:474

Two Fifteenth-Century Cookery-Books / Potage of ris  -  boiled rice and 
almond milk, boil and add saffron.
http://www.medievalcookery.com/cgi-bin/display.pl?tfccb:483

Le Viandier de Taillevent / Decorated rice  -  rice boiled in milk, add 
saffron and stock.
http://www.medievalcookery.com/cgi-bin/display.pl?via:66

Curye on Inglish [Constance B. Hieatt & Sharon Butler (eds.)] / Ryse of 
fische daye  -  rice in almond milk, add sugar.  "let hyt be stondyng"  
[Obviously this one's supposed to be thick].

The Neapolitan Recipe Collection [Terence Scully (trans.)]  /  Rice in 
Almond Milk  -  cooked rice, add almond milk and sugar.


So that's one source that specifies the final product to be thick.  
Anyone have any others?

- Doc


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  Edouard Halidai  (Daniel Myers)
  Cum Grano Salis
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