Ryse

This recipe is a rice with a pleasant and light touch sweetness and nuttiness to it.


Country: England
Century: 14th



  • 1 cup rice
  • 1 cup water
  • 1 cup almond milk
  • 1/4 cup sugar
  • Toasted Almonds, pieces, slivers, etc.

Cook rice in water and almond milk. Mix in sugar as you fluff the rice. Sprinkle almonds on top and serve.


Original Recipe Sources

Source [A Noble Boke off Cookry, Robina Napier (ed.)]: To mak ryse pik the rise wesshe them and grind them temper them up with almonds mylk and draw it throughe a stren and boile it and sesson it with sugur and fors it with fried almonds and serue it.

Source [Libro di cucina/ Libro per cuoco, Louise Smithson (trans.)]: LXI - Rice in a good manner. If you want to make rice in the best manner that you can for 12 persons, take two pounds of rice and two of almonds, take half a pound of sugar; take the rice well peeled (husked) and washed and take the almonds well peeled and washed and crush and temper with clear water and strain well. Take the rice and put to the fire in clean water, when it is risen to the first boil and is well bubbling take away the water in the pot and put in the almond milk and make to cook over the embers slowly and mix carefully that it does not break; when the almond milk is soaked in and when it is cooked add a quantity of sugar. This dish should be white and very sparing and when it is cooked powder in the serving the sugar over.

Source [ Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: lxxxvj- Rys. Take a porcyoun of Rys, and pyke hem clene, and sethe hem welle, and late hem kele; then take gode Mylke of Almaundys and do ther-to, and sethe and stere hem wyl; and do ther-to Sugre an hony, and serue forth

Source [Liber cure cocorum, Thomas Gloning (ed.)]: Ryse. Take ryse and wasshe and grynde hem smalle, Temper hom with almonde mylke þou s challe. Drauȝe hom thorowghe a streynour clene, Boyle hom and seson hom with sugur schene. Fors hit with fryude almondes gode, þen hase þou done, syr, by þo rode.