Recipe Manuscript

To Make Rice Milk Or Cream To Be Eaten Hot

Name: To Make Rice Milk Or Cream To Be Eaten Hot
Prep time: PTPT10M
Cook time: PTPT30M
Yield: 6
Cuisine: European
Ingredients: 60 g white rice; 1.5 liters whole milk (or 1 liter milk + 500 ml heavy cream); 2-3 large blades mace; 1 whole cinnamon stick; 1/2 whole nutmeg, split; 4 egg yolks; 2 tsp rose water; 80 g granulated sugar (plus more for garnish); Pinch salt

1673

From the treasured pages of The whole body of cookery dissected

Unknown Author

Renaissance (1400 - 1700)European Intermediate Breakfast Dessert

To Make Rice Milk Or Cream To Be Eaten Hot

Original Recipe • 1673

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Rice Milk Or Cream To Be Eaten Hot

"Boyl your Rice in Water about half a quarter of an Hour, put it out into a Cullender, and pick out the unhuskt Rice from it, then put on three Pints of Milk or Cream, or both together, and set it on a heap of Coals in a Skillet; put to it large Mace, whole Cinamon, a Nutmeg in halves; then put almost a quarter of a Pound of your aforesaid Rice, being thinned and beaten with Cream or Milk; let it boyl until the Rice be very tender, and it begins to thicken; then take the yolks of four Eggs, and beat them with some Rose-water, and a Ladleful of your Cream, off the Fire, so stir it all into your Cream over the Fire, then take it off, and season it with Sugar and a little Salt, dish it up, and take forth your whole Spice, scrape Sugar round the brims of your Dish. After the same manner may you make Barley Milk or Cream; only note, you must give Barley far more boyling than your Rice, both in the Water and Milk."

Note on the Original Text

Seventeenth-century recipes rarely list precise measurements or times, relying on the cook's judgement and common practice. Spelling varies—'boyl' for 'boil', 'Cullender' for 'colander', 'yolks' as 'yolkes'—and techniques are described conversationally: 'dish it up', 'scrape Sugar round the brims'. Spices are left whole and removed at the end, reflecting the era's emphasis on infusion rather than direct consumption. Egg custard techniques shine here, with careful tempering ('stir it all into your Cream over the Fire, then take it off') to avoid curdling. The recipe expects the cook to adjust texture and sweetness as needed, typical of early printed English cookbooks, which assumed a certain level of learned skill.

Modern Kitchen Interpretation

Recipe's Origin

The whole body of cookery dissected - Click to view recipe in book

Title

The whole body of cookery dissected (1673)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1673

Publisher

Unknown

Background

A sumptuous exploration of 17th-century English cookery, 'The whole body of cookery dissected' serves up an array of recipes and kitchen wisdom, offering a flavorful journey through the dining tables of Restoration England.

Kindly made available by

Texas Woman's University

Historical Background of the Recipe

Learn about old traditions

This recipe hails from 'The Whole Body of Cookery Dissected' published in 1673, in the midst of England's Restoration period. It was a time when sugar and exotic spices like mace and cinnamon denoted status and global trade connections. Rice, then an expensive imported starch, was used in this dish to create a luxurious, custard-thickened milk or cream dessert, served hot. The method showcases both the fashions and available technology of early modern English kitchens, using gentle heat and fragrant waters to produce a comfortingly rich delicacy. Rice, eggs, spices, and sugar all signified exclusivity, and rose water—ubiquitous in 17th-century European desserts—adds the characteristic floral perfume so loved by the elite of the day.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks of the 17th century used heavy iron or copper skillets, typically set over an open hearth or on a 'heap of coals' for gentle, controlled heat. A 'cullender' (colander) was required to drain and sort the rice; a wooden spoon or similar tool stirred the mixture. Mortars for grinding (if using whole spices), ladles for transferring hot liquids, and deep pottery or pewter dishes for serving would complete the basic batterie de cuisine. Finer tasks like separating eggs and beating them were done by hand, often with a bunch of twigs or a primitive whisk.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 oz white rice
6 1/3 cups whole milk (or 4 1/4 cups milk + 2 cups heavy cream)
2-3 large blades mace
1 whole cinnamon stick
1/2 whole nutmeg, split
4 egg yolks
2 tsp rose water
1/3 cup granulated sugar (plus more for garnish)
Pinch salt

Instructions

To create Rice Milk or Cream as enjoyed in the 17th century, begin by boiling 2 ounces of white rice in water for about 7 minutes.
Drain the rice in a colander and sift through to remove any grains with husk (not usually needed today).
In a saucepan, combine 6 1/3 cups of whole milk (or a mix of 4 1/4 cups milk and 2 cups heavy cream, for richness).
Add 2-3 large blades of mace, 1 stick of cinnamon (whole), and half a nutmeg (split in two).
Take about 3 1/2 ounces of the pre-boiled rice and blend it with a bit of the milk or cream until smooth, then add it to the saucepan.
Simmer gently, stirring, until the rice is very soft and the mixture thickens slightly (10-15 minutes).
In a separate bowl, whisk the yolks of 4 eggs with 2 teaspoons of rose water and a ladle of hot milk from your saucepan.
Remove the pan from heat and gently stir in the egg mixture, then return to low heat briefly, stirring, until it thickens to a custard-like consistency.
Remove all whole spices, season with sugar (about 1/3 cup, or to taste), and a pinch of salt.
Pour into a serving dish and, while still warm, sprinkle more sugar around the rim for a festive touch.

Estimated Calories

315 per serving

Cooking Estimates

It takes about 10 minutes to prep ingredients and workspace, and 30 minutes to cook the dish. This recipe makes about 6 servings, each with roughly 315 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.