Ground rice boiled in milk, usually with nutmeg, often also with jam, dried fruit etc.
Ground rice as a thickening agent occurs in many early dishes such as Gaylede, Moy, Rapey, Rosee and Sturmye, and in this example of a Res-Moll (Rice Mould) from Cury 1390:
Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)
Take almonds blanched and draw them up with water and ally it with flour of Rice and do thereto powder of ginger sugar and salt, and look it be not stondyng, present it and serve it forth.
Original Receipt in the verse cookery book 'Liber Cure Cocorum', 1430 (Liber Cure 1430);
Take ryse and wasshe and grynde hem smalle,
Temper hom with almonde mylke žou schalle;
Drauwe hom thorowghe a streynour clene,
Boyle hom and seson hom with sugur schene;
Fors hit with fryude almondes gode,
Žen hase žou done, syr, by žo rode.
See: Rice Pudding
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