Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

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


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.