Ryse

This makes a sweet rice porridge that matches well with strong flavored dishes or sour/vinegary sauces. I favor using brown rice as it makes a nuttier and more textured dish but it can be done with white rice. Undercook the rice slightly so that more of the almond milk is absorbed to make a dish that is more finely textured.

Ryse- Take a porcyoun of Rys, & pyke hem clene, & seethe hem welle, & lat hem kele; then take gode mylke of Almaundys & do ther-to, & seethe & stere hem wyl; & do ther-to Sugre an hony, & serve.

Rice- take brown rice and pick out the bad ones & cover with water and seethe until done and then let cool. Take almond milk and add to the rice and simmer while stirring and add sugar and honey and serve.

2 cups brown rice
6 cups water
2 cups almond milk
½ cup sugar
½ cup honey


Simmer brown rice in water until done. Drain excess water and let the rice cool. Fluff cooled rice and put in a pot with almond milk over a low heat. Once thickened and hot add sugar and stir it in, take off heat and put into serving dishes. Drizzle with honey and serve.