Rys

PERIOD: England, 15th century | SOURCE: Harleian MS 279 | CLASS: Authentic

DESCRIPTION: Almond milk rice

ORIGINAL RECEIPT:

.lxxxvj. Rys. Take a porcyoun of Rys, & pyke hem clene, & sethe hem welle, & late hem kele; þen take gode Mylke of Almaundys & do þer-to, & seþe & stere wyl; & do þer-to Sugre an hony, & serue forth.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

GODE COOKERY TRANSLATION:

Rice. Take a portion of Rice, & pick it clean, & boil it well, & let it cool; then take good Milk of Almonds & do þer-to, & boil & stir it well; & do there-to Sugar and honey, & serve it forth.

INGREDIENTS:

• Cooked Rice
• Almond Milk
• Sugar
• Honey

Place rice in a large saucepan; cover with the almond milk. Bring to a boil, stirring to prevent sticking. Reduce heat and add sugar and honey to taste. Allow to cook for several more minutes, stirring as needed, until mixture thickens. Serve forth!