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This recipe makes a rice pudding similar to the Indian dessert payasam. It does not directly correspond to any of the source recipes given but is a sort of average version, combining their more common aspects.
Ingredients
4 cups milk
1/2 cup sugar
1 to 2 cups rice, fully cooked
1/4 cup almonds, sliced
2 Tbsp. butter
pinch saffron, ground
Method
Bring milk to a low boil, stirring constantly. Keep stirring and simmer until the milk is reduced to half or three quarters of original volume. Add rice, sugar and saffron. Saute almonds in butter to use as a garnish. Serve warm.
Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Potage of ris. Nym ye rys, whess hem clene, seth hem fort hit breke: let hem kele, do therto almand mylke, other of kyn, colour it with safron, salt hit, & 3if forth.
Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: 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 hem wyl; & do þer-to Sugre an hony, & serue f.
Source [Curye on Inglish, Constance B. Hieatt & Sharon Butler (eds.)]: 129. Ryse of fische daye. Blaunche almaundes & grynde hem, & drawe hem vp wyt watur. Wesche þi ryse clene, & do þerto sugur roche and salt: let hyt be stondyng. Frye almaundes browne, & floriche hyt þerwyt, or wyt sugur.
Source [Le Viandier de Taillevent, J. Prescott (trans.)]: Rix engoullé a jour de mengier char. Eslisiez le rix et le lavez tres bien en eaue chaude et le mettez essuyer contre le feu, puis le mettez cuire en lait de vache fremiant; puis broyez du saffren pour le roussir, et qu'il soit deffait de vostre lait; et puis mettez dedans du gras boullon du pot.
Fancy Rice for Meat-Days. Cull the rice and wash it thoroughly in hot water and set it to dry by the fire, then cook it in simmering cow's milk; then add ground saffron infused in your milk, to lend it a russet color, and greasy beef broth from the pot.
Source [The Neapolitan Recipe Collection, Terence Scully (trans.)]: [7.] Riso cum Latte de Amandole. Piglia una libra he meza di amandole per farne dece menestre, he meza libra de riso he lavalo tre volte he fallo ben cocere, he poi fallo bene sugare; he pista le ditte amandole - per fare che non facino olio, pistandole, mettice uno pocho de aqua fresca ho rosata - he passale per la stamegna; he mette a bulire questo lattte in una pignata cum meza libra de zucaro fino; et como comenza bullire, meteli dentro del riso, he mette la pignata supra le braxe lontano dal focho, voltando spexe cum lo cughiaro, he fallo bulire per meza hora. Item: similmente potrai fare cocere dito riso cum latte di capra ho cum alto latte.
7. Rice in Almond Milk. To make ten servings, get a pound and a half of almonds and half a pound of rice; wash the rice three times, cook it well and drain it thoroughly; grind the almonds - so they do not make oil as they are ground, add in a little clear water or rosewater - and strain them; set the almond milk to boil in a pot with half a pound of fine sugar; as it begins to boil, add in the rice and put the pot on coals away from the fire, stirring continuously with a spoon, and let it boil for half an hour. Similarly, you can cook the rice with goat's milk or some other milk.
Published: March 20, 2003
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