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rice With almond milk


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Rice with Almond Milk. To make ten servings get a pound and a half of almonds and a half pound of rice; wash the rice three times, cook it well and drain it thoroughly; grind the almonds - so they do not make oil as they are ground, add in a little clear water or rosewater - and strain them; set the almond milk to boil in a pot with half a pound of fine sugar; as it begins to boil, add in the rice and put the pot on coals away from the fire, stirring continuously with a spoon, and let it boil for half an hour.

Similarly, you can cook the rice with goat’s milk or some other milk.

Nota: To keep any similar dish from picking up smoke, take a cloth folded in three or four layers - but first, remove the preparation from the pot, without scraping the bottom, and put it into another pot; then soak the cloth in clear water, wring it out, place it thus folded over the pot and leave it there for half an hour, or for at least a quarter of an hour; then soak it again, and put it back again on the pot: this is how the smokey taste is drawn out. Proceed likewise for Spelt Porridge [Recipe 9]: there is no better way.

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