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Preparation Of rice Cooked Over Water [a Double Boiler Method]


This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Preparation of Rice Cooked Over Water [a double boiler method]. Take rice washed with hot water and put it in the pot and throw to it fresh, pure milk fresh from milking; put this pot in a copper kettle that has water up to the halfway point or a little more; arrange the copper kettle on the fire and the pot with the rice and milk well-settled in it so that it doesn't tip and is kept from the fire. Leave it to cook without stirring, and when the milk has dried up, add more of the same kind of milk so that the rice dissolves and is ready; add to it fresh butter and cook the rice with it; when the rice is done and dissolved, take off the pot and rub it with a spoon until it breaks up; then throw it on the platter and level it, dust it with ground sugar, cinnamon and butter and use. With this same recipe one cooks itriyya, fidaush and tharî d al-laban [milk tharid].

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