The ffest off the Cockentryce: Furmenty

FOR TO MAKE FURMENTY. Nym clene Wete and bray it in a morter wel that the holys gon al of and seyt yt til it breste and nym yt up. and lat it kele and nym fayre fresch broth and swete mylk of Almandys or swete mylk of kyne and temper yt al. and nym the yolkys of eyryn. boyle it a lityl and set yt adoun and messe yt forthe wyth fat venyson and fresh moton.



  • 4 cups rice
  • 4 eggs
  • 6 cups unsweetened unflavored almond milk
  • 1 tsp saffron
  • 1/2 tsp white pepper
  • 2 lemons


Bring the milk, with saffron and pepper to a low boil in a sauce pan, then turn down to low. Crack the eggs into a bowl and whisk together. Zest and juice the lemons into the eggs and continue to whisk together. Slowly add a spoonful at a time of the hot milk to the eggs, whisking the entire time. When a cup of milk has been added, return the egg mixture to the milk on the stove, whisking well. Add the rice and 4-5 cups water, return to a boil and then turn heat to simmer and cover. When rice is cooked (20-25 minutes) it’s finished.

This was one of the best recipes I discovered on this project. This rice is so wonderfully fragrant, creamy with only the most subtle nuttiness. Delicious.


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