[Sca-cooks] serving rice

[Johnna Holloway]

Rice turns up as rice flour as an ingredient but a simple way to locate recipes is to search here:

http://www.medievalcookery.com/search/search.html?term=rice&file=all

Here are two Dutch recipes for example
This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To make rice. Take rice, which you will wash clean. Then you shall take milk of cows or of peeled almonds with cows' milk. Let it boil. Then add to it some saffron to give it colour and add also some salt. Then it is ready. 

and another
If you want to make good rice. Take rice and wash it clean and set it under water and let the rubbish run off just as one does with peas. Then one shall boil it in a clean pot with water and let it boil well until it has fallen apart. Then one shall take it out and pour it into a colander so that the water runs through and it may drain. Then one shall take a tin/pewter bowl or a large tin/pewter dish and lay therein a plate which has holes in it or a dish with the bottom upwards. Then one shall lay the rice on it so that it may cool and drain and stiffen well. When it is well drained and dry so one shall take almond milk and boil it in a clean pot. Then take the rice and put it therein; let them thus boil well together until it is thick enough. Then you shall put mealsugar in it and stir it well with it before one takes it from the fire. When one serves it so one shall strew loaf sugar over it. One serves this in fasting-times after baked goods.

Johnnae 

On Oct 23, 2013, at 5:21 PM, Stefan li Rous wrote:
> So what are the possible ways to serve rice?