Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 8 oz/225 g short-grained rice
  • 2 pt/1200

Method

Place all the ingredients in a pan, bring to the boil, and simmer gently for a further 15–20 minutes, stirring occasionally until the grains are cooked and most of the liquid has been absorbed.