[Sca-cooks] Rice in al-Warraq (was: Side Dishes for al-Warraq)

[Galefridus Peregrinus]

Yeah, pretty much what I found as well. Lots of porridges and puddings, but also a few things that appear similar to our modern view of rice.

-- Galefridus

> Message: 8
> Date: Tue, 02 Sep 2014 20:43:46 -0400
> From: Johnna Holloway <johnnae at mac.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Rice in al-Warraq (was: Side Dishes for
>   al-Warraq)
> Message-ID: <B3266E3C-0AAC-4F66-BA33-FD37818C500A at mac.com>
> Content-Type: text/plain; charset=us-ascii
> 
> Looked through roughly a quarter of the recipes indexed under rice. Harisa recipe on page 238 calls for cooking rice in water. Then add leeks....
> Qiba on page 245 calls for a small amount of rice in a stuffed tripe.
> Rice porridge on page 256 calls for white rice rinsed three times. Stir until cooked rice is crushed. Rice porridges on page 261 call for whole rice again.
> Page 262 has a poem that talks about white rice being cooked to perfection. More rice recipes on 262 and 263.
> Ground rice is specified in the harisa on 257 and harisa kanuniyya on 258.
> 
> It seems to me they used whole rice at least in these.
> 
> Johnnae
> 
> 
>> 
>> -----Original Message----- 
>> I'll verify once I'm home from work, but I'm pretty sure that nearly all
>> of the rice dishes in al-Warraq are pudding and the like made from rice
>> flour. Whole grains of rice cooked as a starch sin't something that
>> you'll find, IIRC. Again, I'll check later this evening to make sure.
>> But it has nothing to with cost.