Rice cooked with meat, or in a meat broth. Hartley 1954 reports that "East End women make a rice pudding using broth ... when cooked it is finished under the joint of Mutton." This is similar to the "Rice of Flesh" found in cookbooks throughout the medieval period from Cury 1390 onwards.
See: For similar grain-and-broth accompaniments, see: Frumenty, Oat Pudding and the pork-and-rice Sturmye
Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)
RICE OF FLESH.
Take rice and wash them clean, and do them in earthen pot with good broth and let them seethe well. Afterward take almond milk and do thereto. And colour it with saffron and salt, and present forth.
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