rice-msg – 11/22/07
Medieval rice and rice dishes. Recipes.
NOTE: See also these files: grains-msg, frumenty-msg, beans-msg, bread-msg, broths-msg, breakfast-msg, flour-msg, beer-msg, nuts-msg, pasta-msg, soup-msg, cookng-grains-msg.
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Stefan at florilegium.org
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From: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>
Date: Mon, 9 Jun 1997 09:42:11 -0400 (EDT)
Subject: Re: SC - Re: Judging cooking - too much mint!
<< perfumed jasmine rice >>
PERFUMED JASMINE RICE?.....hmmmmmm> I want the recipe, please? <beg, grovel,
beg, kiss butt, hug, grovel, beg,beg>
It's a marketing slogan.... its as simple as pie.
Or, what do you serve for a starch to guests, when the potatoes have grown
sprouts without asking you first? You improvise.
If I recall correctly, I sauted some chopped onion in white wine at the
bottom of a saucepan, with some black pepper. I brewed about a pint of
jasmine tea (straight flowers, no black tea added) until it was quite
strong. I mixed it with water to the correct amount for the rice, and
cooked. When there was not much water left in the pot, I added a small
handful of frozen peas. And finished. It was very delicate, and had a
light flavor and a pale yellow color. Which probably wouldn't have shown
except for the contrast with the green peas. I might consider strengthening
the color with a few saffron threads in the future, and if I'd had
scallions, I would have used those instead.
This sort of thing grew out of a game my wife and I would play when the
lines were long in the grocery. We'd stare into other people's grocery
carts, and try to make dinner out of what they had bought (plus the content
of our larder). It can be a lot of fun.
Oh, a generic rice cookery tip. My wife taught me this one: when the rice
is just about out of water, the grains can still be moist. But if you drive
the water out with heat, you can easily scorch the bottom layer of rice.
She turns the pan off, takes it off the heat, and places a layer of paper
towel over the top, and replaces the lid. Wait a few minutes. As the steam
rises, it gets trapped in the paper towel, and the remaining grains dry out
naturally. It makes for a very fluffy rice.
Tibor (2.5 cups water to 1 cup brown, 2 cups water to 1 cup white)
Date: Wed, 03 Sep 1997 14:01:53 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - OK - here's a kind of anal question...
rebecca tants wrote:
> It talks about rice all over the place, so I'll be using it. I've
> read the discussions on the rialto archive about brown vs white rice.
> But I haven't seen anything about short grain vs long grain or the
> different varieties available these days. Which is most appropriate?
> (Or have I lost what was left of my sanity and am now going WAY overboard?)
>
> Ruadh
This topic is only as overboard as you want it to be...certainly if you
want to get as close as you can to the food the author of the book is
talking about, it should be an issue, if only a tangential one.
I think short-grain rice is the way to go. Long-grain rice was an import
from Asia, while short-grain rice was grown in places like Spain,
Greece, and Italy, and was presumably more readily available. Also, it
seems to me, at a quick glance, to be often ground to meal, in which
case it wouldn't matter. I could be wrong, though.
Adamantius
Date: Thu, 4 Sep 1997 22:43:34 -0400 (EDT)
From: Uduido at aol.com
Subject: SC - Rice varieties
<< if someone is going to look close enough to
nit-pick over long or short grain rice >>
If I may....long-grain, medium-grain and short-grain rice all have different
characteristics when cooked. Long grain usually cooks into seperate grains.
Medium grain tends to hold together a bit more and short grain (or sticky
rice) is just that. IMO, it is very important from a cooks perspective to
distinguish between the various types of rice when choosing a rice for a
recipe. Choosing the right type of rice for a particular dish can very much
determine the quaility of a particular recipe.
Lord Ras ( lover of rice, all types and all varieties, each in their proper
place. :-))
Date: Fri, 10 Oct 1997 15:17:15 +0200 (METDST)
From: Par Leijonhufvud <parlei at ki.se>
Subject: Re: Wild rice (was: SC - Newcomers Redaction)
On Fri, 10 Oct 1997, Phyllis Spurr wrote:
> I didn't know this. Boy every day I learn something new on this list.
Actually you might just have confused two different things in your
terminology (I just saw your othr post with the redaction). Wild and
brown rice is not the same thing.
Brown rice: the health food stuff. Basically a "unhusked" regular rice.
The price is about the same as regular rice, perhaps a bit higher.
Brownish in color, and has, in my opinion, much more character than
most regular white rice.
Wild rice: a grain that grows in some lakes in the Great Lakes region.
It is longish grains, black with some of the white interior showing
through. Price is _high_ due to the fact that it is harvested
from a wild crop. The package should say something about indians
on it ;-)
> > Personally I would have considerd using "aviori" style rice, but I have
> > no idea if this kind was widely available in Europe in our period, if at
> > all. Anyone?
>
> What is "aviori" style rice. My knowledge is sadly lacking on rice,
> personally, I dislike rice. Comes from "having" to eat it!
Basically a cross between brown and white rice (it's about processing, not
species difference, but the effect is like a hybrid). More acceptable to
the "white rice" crowd, but still has much more of the nutrients left
(white rice is not a good idea, nutritionally speaking).
As I stated earlier I would love to hear someone (with better knowledge
than I have) tell us about what kinds of rice were available where and when.
Probably thesis level stuff, though, unless it has already been done.
/UlfR
- --
Par Leijonhufvud par.leijonhufvud at labtek.ki.se
Date: Fri, 10 Oct 1997 11:15:37 -0500
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: RE: SC - Polished Rice
Rice was imported into the Caribbean on Columbus' second voyage.
There are native varieties (both long and short grain) scattered across
both the New and Old Worlds. Reay Tannehill in Food in History suggests
that rice appears across a broad belt in the regions which formed
Gondwanaland. I haven't tried to chase the paleobiology on that one,
it's worse than beans.
Bear
Date: Fri, 10 Oct 1997 21:41:49 -0400 (EDT)
From: LrdRas at aol.com
Subject: Re: SC - Polished Rice
Rice was a staple crop during the Middle ages. You are correct about it being
succesfully grown in America rather later. I would add the the introduction
of a crop into America has little bearing on it's widespread use in the Old
World during the M.A. Some crops now currently popular were little known
before the 1950's in America, such as Eggplant and lentils which were widely
grown and used in the M.A. Rice flour is nearly universal in period cookery
books. Rice itself was experimentally grown is such places as France as early
as the mid-1300's. All in all<IMO, it would be safe to say that rice was
easily obtained and almost universally used by the gentry and noblemen. So
far as to it's use among the peasants, I have no information and since
SCAdians are considered noblemen , it's unavailability to peasants if such
were the case is a moot point when it comes to feast planning. :-)
Ras
Date: Wed, 22 Oct 1997 10:39:02 -0400 (EDT)
From: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>
Subject: Re: SC - Newcomers Redaction
Old note:
Looking back at it, I'm not so sure that I got the initial quantity of
water correct from memory...
True. It's 2:1 water to rice, more if the rice is brown rice. (This varies
depending upon desired result, of course. Sticky rice desired? More water.
Crunchier? Less water. But 1:1, as you listed, was not quite right.)
Tibor
Date: Fri, 24 Oct 1997 02:09:27 -0400
From: marilyn traber <margali at 99main.com>
Subject: Re: SC - Apples
> Where do you get rice flour? I've looked for it for a while but haven't
> found any yet. You'd think this close to Philly they'd have decent
> stores, but I haven't found many. Any form of frozen, prepared or
> convenience food you could imagine, yes, but I can only find even bread
> flour on occasion and only at some stores! I did find rye flour once,
> but that's it.
>
> Julleran
rice flour- minute rice, grind into powder in a blender.
margali
Date: Fri, 24 Oct 1997 09:07:50 -0400 (EDT)
From: LrdRas at aol.com
Subject: SC - Rice Flour-source
<< Where do you get rice flour? >>
Any market that carries Goya products should have rice flour (and wheat
starch also). Around here ( N.E. Pa) both Giant and Wegman's carry it. Also
any good health food store should have or have ready access to it.
Ras
Date: Fri, 24 Oct 1997 08:54:24 -0500
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: RE: SC - Apples
>Where do you get rice flour?
>
>Julleran
I can get it through Albertson's (was SkaggAlbertson's) here in
Oklahoma, so it is carried by some chain groceries. I can't get it at
Homeland (Safeway replacement). A local health food store carries some.
Bakery supply stores should have it since it is used as a wheat flour
supplement in baking fine cakes.
Bon Chance
Bear
Date: Fri, 24 Oct 1997 18:06:03 -0400
From: John and Barbara Enloe <jbenloe at mindspring.com>
Subject: Re: SC - Apples
> Where do you get rice flour?
> Julleran
Might I suggest you try an Oriental food store? That's where I got my last
bag. Happy hunting.
Ania
Date: Mon, 27 Oct 1997 00:01:58 EST
From: kathe1 at juno.com (Kathleen M Everitt)
Subject: SC - Rice Flour
I found rice flour today! You'll never guess where. K-Mart!!
Julleran, who was looking for jeans at the time
Date: Thu, 11 Dec 1997 11:35:16 -0800
From: david friedman <ddfr at best.com>
Subject: Re: SC - Documentation? Liberties?
<snip>
A further point. If you decide to limit yourself to recipes you know are
period, you then have a stronger incentive to go looking. At the feast we
just did, my lady wife cooked a rice dish which was good, was period, and
was less like something a modern person would invent than saffron rice is.
- ---
Ryse of Fische Daye 1/2 per table
Curye on Inglysch p. 127 (Forme of Cury no. 129)
Blaunche almaundes & grynde hem, & drawe hem vp wyt watur. Weshce Üi ryse
clene, & do Üerto sugur roche and salt: let hyt be stondyng. Frye almaundes
browne, & floriche hyt Üerwyt, or wyt sugur.
4 c almond milk from: 2 c rice 3 oz slivered almonds for frying
7 oz almonds 2 T sugar 1 T sugar sprinkled on top
enough water to make 4 c milk 1 t salt 1 t oil
Make almond milk. Add rice to almond milk, also sugar and salt, bring to a
boil and simmer covered 20 minutes; let stand 25 minutes. Lightly grease
frying pan with oil and put in almonds, cook while stirring for 5 minutes
at low to moderate heat. Sprinkle almonds and extra sugar on rice and serve.
David/Cariadoc
Date: Fri, 12 Dec 1997 12:26:50 +1100 (EST)
From: Charles McCathieNevile <charlesn at sunrise.srl.rmit.edu.au>
Subject: RE: SC - Documentation? Liberties?
> It seems to me that there is a recipe for chicken and rice which uses
> saffron for coloring. I'll see if I can locate it.
>
> Bear
Almond milk, rice flour, capon meat.
Almonds, or Pistachios+cloves
Saffron
MS B Two Anglo Norman Culinary collections (14C?)
Charles
Date: Thu, 11 Dec 1997 20:48:40 +0000
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: Re: SC - Documentation? Liberties?
In Taillevent (14th century French), there is a recipe for saffron
rice:
Decorated rice for a meat day
Pick over the rice, wash it very well in hot water, dry it near the
fire, and cook it in simmering cow's milk. Crush some saffron (for
reddening it), steep it in your milk, and add stock from the pot.
(This is from a translation by James Prescott, published by the
Alfarhaugr Publishing Society)
Lady Brighid ni Chiarain of Tethba
Barony of Settmour Swamp, East Kingdom
Date: Tue, 24 Feb 1998 08:02:22 -0800
From: "Anne-Marie Rousseau" <acrouss at gte.net>
Subject: Re: SC - Risotto?
> Hello, all. I am wondering if anyone has come across a period recipe for
> Risotto or a Risotto-like dish. It occured to me this would be great event
> food, espescially since it's cheap, and leftovers can be made into Rice
> Cakes for frying in the morning (yum!). Risotto with fresh herbs smells so
> fragrant cooking as the stock is ladled in slowly and stirred, stirred,
> stirred, that it draws crowds to the kitchen area. I try to keep the food
> relatively period when I go to camping events and am just cooking for family
> and friends. I really enjoy making Risotto. It's a sensual experience!
>
> There does not seem to be anything resembling Risotto in my English/French
> collection, but that does not surprise me very much. Does anyone have a
> Southern European source with something like this in it? I suppose the
> ingredients would be part of the clue: Rice, olive oil or butter, stock,
> herbs or spices, a little cheese added at the end. Or perhaps this is
> another no brainer that wouldn't have been written down?
>
> Aoife
Hi all from Anne-Marie
our local guild (specifically Eden, who does not appear on this list) did a
fair amount of digging for risotto-like units. Like you, we had a feast
that a risotto dish would have fit perfectly. What Eden found was that
there was indeed a dish that resembled risotto in its preparation and
texture, but contained so much cheese it was more a rendition of macaroni
and cheese in taste. Yum!!!! Most creamy and flavorful and wonderful stuff.
We will be fine tuning it at the reconstruction meeting Wednesday and I
will ask if I can post the results.
We found no examples like the modern risotto flavored with herbs, or
mushrooms or anything like that. Just the oh-so-cheesy one. Yum!
- --AM
Date: Tue, 24 Feb 1998 22:19:51 +0000
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: Re: SC - Risotto?
And it came to pass on 24 Feb 98, that L Herr-Gelatt and J R Gelatt
wrote:
> Hello, all. I am wondering if anyone has come across a period recipe
> for Risotto or a Risotto-like dish.
[snip]
> Does anyone have a Southern European source with something like this
> in it? I suppose the ingredients would be part of the clue: Rice,
> olive oil or butter, stock, herbs or spices, a little cheese added
> at the end. Or perhaps this is another no brainer that wouldn't
> have been written down?
>
> Aoife
The two Spanish recipes I have do not really resemble your
description of risotto, but I will post them anyway, as they may be
of interest.
Source: Libro de Guisados, 1529
57. ARROZ CON CALDO DE CARNE -- Rice with Meat Broth
You must take rice and wash it with cold water or tepid water three
or four times, and when it is well washed set it to dry on a wooden
chopping block in the sun, and if there is none, near the fire, and
when it is dry clean it well of the stones and filth; then put a very
clean pot on the fire with meat broth, which is fatty and well
salted, and put it on the fire, and when the broth begins to boil,
cast the rice in the pot and when the rice is more than half cooked,
cast in goat or sheep milk, and for lack of these cast in almond
milk, and cook it all in the pot, stirring it from time to time with
a ladle so that it does not stick to the pot or burn, and when it is
cooked remove it from the fire and put the well-covered pot inside a
basket [espuerta] or basket [cesta] of [salvados?] and leave it there
to rest for a while, which should be for the space of an hour or at
least half; then take egg yolks and beat them well when you wish to
prepare dishes, and cast them in the pot, mixing them with the rice,
and giving them a few turns with the ladle, after preparing dishes,
and cast upon each one sugar and cinnamon. But note one thing, as I
said in the chapter on semolina: that in none of these pottages, such
as rice, semolina, barley and fideos, when cooked with meat broth, is
it necessary to put in any kind of milk; but everything is in [accord
with] the appetites of the men who eat it, and with this pottage
there is no need to cast sugar upon the dishes; however sugar never
harms the food, and the excellence is in this; that each one does
according to his taste.
58. ARROZ EN CAZUELA AL HORNO -- Casserole Rice in the Oven
Clean the rice well of stones and filth, and wash it with two or
three [changes of] cold water and then with hot water, and after it
is well washed set it to dry on a wooden chopping block in the sun or
by the heat of the fire, and when it is dry, clean it again in such a
manner that it is very clean, then take a very clean cazuela and cast
in good meat broth which is fatty and set it to boil on the fire, and
when it begins to boil put in two or three threads of saffron so that
the broth becomes nicely yellow, and when the broth is nicely yellow,
cast in the rice bit by bit, stirring it with a stick or with a
ladle, and when the rice is in the cazuela cast in whatever quantity
of broth that seems necessary to you to so that it cooks no more, and
taste it to see that it is well salted and fatty, and put it to cook
in the oven, and a little before it finishes cooking remove it from
the oven and cast some whole fresh egg yolks over the rice, and then
return the cazuela to the oven to finish cooking, and it is cooked
when you see that the rice has made a good crust on top, and then
prepare dishes, and in each one put one or two of the egg yolks which
were upon the rice; and if by chance the oven was not prepared, put
the cazuela on a coal fire and put an iron lid full of embers on it,
and in this manner it will come out of there as if it had been cooked
in the oven and perhaps better because it remains nearer for
sampling: and this is good rice.
Lady Brighid ni Chiarain of Tethba
Barony of Settmour Swamp, East Kingdom
mka Robin Carroll-Mann *** harper at idt.net
Date: Wed, 25 Feb 1998 10:15:14 -0000
From: "Yeldham, Caroline S" <csy20688 at GlaxoWellcome.co.uk>
Subject: RE: SC - Risotto?
I had a look in Scully 'Early French Cookery' and found Ris engoule,
attributed to Viandier (Sass attributes something very similar to Forme of
Cury)
His redaction says
1 cup uncooked rice
1/4 tsp saffron
1 cup hot milk
1 cup hot beef bouillon
2 tbsp beef grease or butter
Rinse rice, dissolve saffron in hot milk, stir in rice. Add beef boullion
and grease, cover and cook on low heat until liquid is absorbed and rice is
cooked. Add more bouillon during cooking if necessary.
For a fast day version use almond milk instead of milk and beef bouillon and
omit grease
For a sweet version use almond milk, garnish with pomegranate seeds, candied
orange peel or sliced browned almonds.
Given so many dishes using colour contrasts on the same basic recipe, would
it be unreasonable to deduce a white version (without saffron, with almond
milk) and a green version (no saffron, lots of herbs) served with this? Or
even a black version - with blood?
I haven't found anything involving lots of cheese and would be interested to
see it.
Which raises the question of what sort of rice was used in the medieval
period - has anyone any info? Given that rice used in Northern Europe came
from the Po valley (Lombardy), which now produces short grain, risotto rice,
is it reasonable to assume that sort of rice was grown there then? I find
the recipes don't work so well with long grain rice, which now comes from
India and America.
Any thoughts?
Caroline