Potage of RiceOrigin: English Period: Medieval |
Original RecipePotage of Rice (from Harleian MS 5401)Potage of Rice. rice, & pike þam & wash þam clene, & seth þam to þai breste; þan lat þam kele & cast þerto almond mylke, & do þerto a lityll porcyon of wyne, anoþer of hony, and colour it with saferon, & boyle it & serof it forth. Translation: Pottage of Rice. Rice, and pick them and wash them clean, and boil them till they burst; then let them cool and add there-to almond milk, and do there-to a little portion of wine, another of honey, and colour it with saffron, and boyle it and serve it forth. 
Modern RedactionIngredients:
300g cooked rice Method:Place the cooked rice in a small saucepan and add just enough almond milk to come to the top of the rice. Add the wine and the honey along with the saffron. Bring to a slow boil then reduce the heat to a simmer. Cook slowly until the liquid cooks down and the mixture thickens (aboout 20 minutes). Make sure you stir constantly, so as not to scorch the bottom. Serve hot. |
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