Photo from: Joe Scully
RICE PUDDING ADAPTED FROM MARÍNS TRANSLATION OF IBN RAZĪN AL-TAĞĪBĪ’S RELIEVES DE LAS MESAS, ACERCA DE LAS DELICIAS DE LA COMIDA Y LOS DIFERENTES PLATOS, SECCIÓN 1, CÁPTIULO 5, #9. CONFECCIÓN DE ARROZ CON LECHE FRESCA, pp 135-136
1 c uncooked rice
2 ewe’s milk
salt to taste
½ c honey
|Pouring Honey on Rice Pudding|
Photo by: Lord-Williams
Strain ewer’s milk through a thick cloth; for this recipe ewe’s milk is the best. Cow’s milk is second best and goat’s milk the third best.
Pour rice into a pot with a little warm water, ad milk if it fits in the pan.
Heat until the milk is warm; then remove from heat and let sit on the heath on simmer. Cover with a cloth. If heat diminishes add a few embers and if milk dries up in the pot, add more until rice is well cooked. Then add salt to taste and dissolve it with a little fresh milk or water to which a little salt can be added also. Stir rice with the tip of a spoon taking cre for the salt and perfume to penetrate.
Pour this into a dish and put a cup of honey in the center. If desired sprinkle with sugar. It is eaten with clean box wood spoons; eat heartedly with God’s blessing.
RELIEVES DE LAS MESAS, ACERCA DE LAS DELICIAS DE LA COMIDA
Y LOS DIFERENTES PLATOS, SECCIÓN 1, CÁPTIULO 5, #9.
CONFECCIÓN DE ARROZ CON LECHE FRESCA, pp 135-136
 The original recipe calls for six ratl of rice each ratl of water.
 Te original recipe calls for six arreldes of water for each arrelde of rice. ( See arrelde published November 15th, 2011, 1 ratl equals 468.75 gr, a little over 1 lb. One cup is liquid 225 gr. 2 c) The recipe as been reduced to four servings.
 If not avaialbe use cow’s milk or goat milk.
 Rice is cleaned and dried and strained before packaging and milk is strained prior to bottling.