[Sca-cooks] Serving stuff over rice

[JIMCHEVAL at aol.com]

For France, Anthimus mentions rice in the sixth century:

"Rice is  good well boiled, for if it is raw it is harmful. Make rice for 
dysenterics,  boil it well and so [have them] eat it. Even boiled in pure 
water, so that when  it begins to be well cooked, drain the water, and so put 
in goat's milk, and set  the pot in the coals, and cook it slowly until it 
becomes solid: eat it warm  without salt or oil, not cold."

This may be because he was Byzantine, but  generally when he refers to 
foods that can't be found in Northeastern Gaul, he  calls them out.

Villeneuve (Villanova) (late 13th-early 14th c) mentions  rice (oriza) as 
well:
 
"Nam & frumentum, & hordeum , & oriza, & milium, interdum  cum aqua 
coquuntur , interdum cum lacle, imo farina ex illis frugibus aliquando  coquitur in 
pulticulam, fed commodior earum praeparatio & utilior eft in  Panem."

http://books.google.com/books?id=3SNWAAAAYAAJ&pg=RA6-PA768&dq=inauthor:villa
nova+porcus&hl=en&sa=X&ei=8PxnUoDaCMHwiwLA9IHgDg&ved=0CDAQ6AEwAA#v=onepage&q
&f=false


Jim  Chevallier

Comparing early and late medieval food in  France
http://www.chezjim.com/food/pre-v/comparisons.html