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Rice Flummery
Rice Flummery is a traditional British recipe (from the Elizabethan Era) for a classic dessert made from milk thickened with ground rice and flavoured with mace and bitter almonds. The full recipe is presented here and I hope you enjoy this classic British version of: Rice Flummery.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Spice RecipesDessert RecipesMilk RecipesBritish Recipes
This recipe comes from:
Directions For Cookery in Its Various Branches Eliza Leslie, 1837 and the original recipe is given below:
To two quarts of milk allow half a pound of ground rice. Take out one pint of the milk, and mix the rice gradually with it into a batter; making it quite smooth and free from lumps. Put the three pints of milk into a skillet, (with a bunch of peach leaves or a few peach-kernels,) and let it come to a boil. Then while it is still boiling, stir in by degrees the rice batter, taking care not to have it lumpy; add sugar, mace, and rose brandy to your taste; or you may flavour it with a small tea-spoonful of oil of lemon. When it has boiled sufficiently, and is quite thick, strain it, and put it into a mould to congeal.
Originally bitter almonds (peach pits) were used for this recipe. To approximate the flavour use bitter almond essence (peach pits are poisonous because of the hydrogen cyanide in them)
Ingredients:
2l milk
225g ground rice
a few drops bitter almond essence
1 blade of
mace
sugar, to taste
Method:
Combine the ground rice with 600ml of the milk and beat to a smooth paste. Add the remaining milk to a large pan and bring to a boil. When boiling whisk in the rice batter a little at a time until it's completely incorporated and the mixture is smooth. Drop in the blade of mace and cook, stirring continually, until the mixture is quite thick (about 20 minutes).
Take off the heat, and stir-in the bitter almond essence. Add sugar to taste then strain the mixture and pour the resultant liquid into a mould. Allow to cool and place in a refrigerator for at least two hours to set.
For more information on the origins and development of flummery recipes over the years, see this page on Flummery.
