Medieval Cookery - Rice in Almond Milk

Recipe by Daniel Myers

I used brown rice for this and the result was a thick "pudding" with a consistency almost like oatmeal. I also added a dash of cinnamon to give its flavor a bit of a boost. Note that this recipe contains no eggs or dairy products and is therefore suitable for lenten feasts.

1 cup rice (uncooked)
1 cup almond milk
1/8 cup sugar
1/8 cup honey

Cook rice and let cool. Mix with almond milk, sugar and honey. Heat to a simmer, and serve.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: .lxxxvj. Rys. Take a porcyoun of Rys, & pyke hem clene, & sethe hem welle, & late hem kele; then take gode Mylke of Almaundys & do ther-to, & sethe & stere hem wyl; & do ther-to Sugre an hony, & serue forth.