Search Results

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

Recipe for Honeyed Rice. Take rice and soak it in fresh water, enough to cover it, for a day or overnight. Then wash it and put it on the fire in a pot or kettle (tinjir). Cook it with water or fresh milk, then add four or five ratls of clean honey from which you have skimmed the foam. Cook it carefully on a gentle fire. Moisten it, while cooking, with fresh milk until it sticks together, coagulates and becomes a paste. Pour it onto a platter and macerate it with a spoon. Make a hole in the center which you fill with fresh, melted butter and dust it with ground sugar and cinnamon and use it.