Rice might be commonplace today, but once it was an expensive import found only on the tables of kings. This dish – unlike its modern cousin – is unsweetened and cooked with beef broth
Cookery writer Dorothy Hartley wrote in Food in England (1954) that “East End women make a rice pudding using broth … when cooked it is finished under the joint of Mutton.” This is very similar to the “Ryse of Flesh” recipe found in The Forme of Cury (1390). Rice was an expensive import and therefore rice dishes would only appear on the tables of kings:
Take Ryse and waishe hem clene. And do hem in erthen pot with gode broth and lat hem seeþ wel. Afterward take Almaund mylke and do þer to. And colour it wiþ safroun an salt, an messe forth.
The Forme of Cury, ed. Samual Pegge, c.1390
120 g [4,25 oz] short-grain rice, such as arborio
500 ml [17 fl oz] beef broth
500 ml [17 fl oz] almond milk
A few saffron strands
 Put the rice and broth in a deep saucepan and heat gently. Stir well and bring to the boil. Simmer and stir often so the rice doesn’t stick to the bottom of the pan.
 When the liquid is almost completely absorbed, after about 15 minutes, add the almond milk and saffron. Stir well, then simmer gently for 20-30 minutes, stirring every now and then until all the liquid is absorbed and the rice is cooked and thick. Spoon the cooked rice pudding into a serving dish.
Recipe: Regula Ysewijn