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Potage of Rice
Potage of Rice is a traditional Medieval recipe for a dessert made of cooked rice which is flavoured with wine and honey. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Pottage of Rice.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4–6
Rating: 
Tags : British RecipesEnglish Recipes
This is a slightly higher-end version of rice pudding, still cooked in almond milk but flavoured with white wine, honey and saffron.
Original Recipe
Potage of Rice
(from Harleian MS 5401)
Potage of Rice. rice, & pike þam & wash þam clene, & seth þam to þai breste; þan lat þam kele & cast þerto almond mylke, & do þerto a lityll porcyon of wyne, anoþer of hony, and colour it with saferon, & boyle it & serof it forth.
Translation:
Pottage of Rice. Rice, and pick them and wash them clean, and boil them till they burst; then let them cool and add there-to almond milk, and do there-to a little portion of wine, another of honey, and colour it with saffron, and boil it and serve it forth.
Modern Redaction
Method:
Place the cooked rice in a small saucepan and add just enough almond milk to come to the top of the rice. Add the wine and the honey along with the saffron. Bring to a slow boil then reduce the heat to a simmer. Cook slowly until the liquid cooks down and the mixture thickens (about 20 minutes). Make sure you stir constantly, so as not to scorch the bottom.
Serve hot.
