14th/15th c sweet rice pudding recipe.
LXI A good way for rice. If you want to make rice in the best way that you can, if it is for twelve people take two pounds of rice and two of almonds and half a pound of sugar. Take the peeled rice and wash it well. Take the almonds, peel, wash, grind and temper with clear water and strain through a sieve. Take the rice and put it on the fire in clean water, when it rises to the boil for the first time, and is boiling well, strain out the water that it contains and put in the almond milk. Continue to cook slowly on the coals and mix carefully so that the rice doesn’t break. When it has soaked up the almond milk and it is just about cooked add the quantity of sugar. This dish should be white and simple and when it is cooked powder with sugar above for serving.
This is a thick creamy sweet rice pudding type dish. Put rice in water and boil until the rice is mostly cooked through. Drain out the water and add almond milk to the rice and cook on a low heat until the almond milk is absorbed and the rice is fully cooked. Add sugar to the rice to sweeten it. When it was served suger was sprinkled over it in the serving dish.
– Libro di cucina/ Libro per cuoco (14th/15th c.) (Anonimo Veneziano)
Translated 2003 to January 2005 CE by Helewyse de Birkestad, OL (MKA Louise Smithson) from the
transcription of Ludovico Frati (ed.): Libro di cucina del secolo XIV. Livorno 1899 prepared and made
available online by Thomas Gloning. Last updated March 28th 2005.