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This is an excerpt from Enseignements qui enseingnent a apareillier toutes manieres de viandes
(France, ca. 1300 - D. Myers, trans.)
The original source can be found at MedievalCookery.com

If you want to make blanc mengier in cream, take rice and cook it in water, and puree it when it is cooked, and seal the pot, and dry it well; then grind it, temper with almond milk and stir all day; and then mix in a bowl and sprinkle with spices and cloves or with fried almonds.