Rice Pudding
|
2 cups almond milk (see Almond Milk) |
¼ cup sugar |
2 cups of water | 2 Tbsp. honey |
1 cup rice |
Bring water to a boil in 2 quart pot then stir in rice. Reduce heat to low and let rice cook for 20 minutes until rice is tender. Add almond milk, sugar and honey. Continue to cook, stirring constantly, over low heat until pudding is quite thick. Can be served warm or cooled.
Works Referenced:
- Austin, Thomas, comp. Two Fifteenth-Century Cookery-Books. N.p.: Early English Text Society, 1888. Google Books. Web. 21 June 2012. <http://books.google.com/books?id=t0Te8MaCmpoC>
Friedman, David D., ed. A Collection of Medieval and Renaissance Cookbooks. S.l.: S.n., 1991. Print.compiled by Duke Cariadoc of the Bow and Duchessa Diana Alena
Renfrow, Cindy. Take a Thousand Eggs or More: A Translation of Medieval Recipes from Harleian MS. 279, Harleian MS. 4016, and Extracts of Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with More than 100 Recipes Adapted for Modern Cookery. Unionville, NY: Royal Fireworks, 1997. Print.