Pottage of Rice122

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
  • ½ pt/300

Method

Cover the rice with water, bring to the boil, and simmer for some 10–15 minutes until the rice has softened.

Drain the rice, add the remaining ingredients, and simmer for a further 5 minutes, stirring continuously, until it is completely cooked and thickened.