How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

¾ c rice 3 T honey
1 ¼ c water ¼ t ginger
107
Cook rice in water about 15 minutes then
add honey, cook another 15 minutes. Add
ginger.
A Recipe for Rice Porridge (Harisat al-
Aruzz)
al-Warraq p. 256
Wash fat meat and put it in a pot. Pour
water on it and then add some salt. Let it cook
until meat disintegrates and falls off the bones.
Put the pot off the heat. Take meat out of the pot
and pound it in a mortar and pestle if it is still
chunky.
Next, pick over white rice and wash it three
times. Pour strained milk on the meat broth and
bring it to a boil. Add the rice and continue
cooking until it is done. Return the pounded meat
and keep on stirring until rice grains are crushed.
Pour into it butter, clarified butter, a mixture of
equal parts of rendered fat and sesame oil, or
milk.
Beat the mixture continuously until it is
completely crushed. Keep on stirring until it looks
like natif (p. 122) and meat looks like threads
integrated into the rice.
Serve the porridge with a bowlful of murri,
God willing.
1 lb lamb 2 ½ c rice
5 ½ c water 1 c milk
t+ salt 6 T butter
Wash meat in lukewarm water, put it to
simmer in 5 ½ c of water with a pinch of salt,
simmer 2 hrs 25 minutes, cut up, then simmer
another five minutes. Remove meat from
broth, mush it in a mortar for about 5-10
minutes.
Cook the rice for half an hour in 4 c of the
broth from the meat plus 1 c of milk, adding
the meat after about 15 minutes, then later the
butter and salt. Stir forcibly to mush the rice
and meat together. Serve with murri for your
guests to add. We have not tried the other
versions.
(There is a harisa recipe on p. 105.)
Preparation of Rice Cooked Over Water [a
double boiler method]
Andalusian A-56
Take rice washed with hot water and put it in
the pot and throw to it fresh, pure milk fresh from
milking; put this pot in a copper kettle that has
water up to the halfway point or a little more;
arrange the copper kettle on the fire and the pot
with the rice and milk well-settled in it so that it
doesn't tip and is kept from the fire. Leave it to
cook without stirring, and when the milk has
dried up, add more of the same kind of milk so
that the rice dissolves and is ready; add to it fresh
butter and cook the rice with it; when the rice is
done and dissolved, take off the pot and rub it
with a spoon until it breaks up; then throw it on
the platter and level it, dust it with ground sugar,
cinnamon and butter and use. With this same
recipe one cooks itriyya, fidaush and tharîd allaban
[milk tharid].
1 c rice 2 T more butter
3 ½ c milk ½ t cinnamon
2 T butter 1 ½ T sugar
Bring water in the bottom of double boiler
to a boil. Wash rice in hot water. Combine
rice with 1 c milk in the top of the double
boiler. Cook for about two to two and a half
hours, gradually adding more milk as the milk
in it is absorbed. When the last addition has
been absorbed and the rice is soft, add 2 T
butter, stir it in, and continue cooking for
another ten minutes. Remove from heat, and
stir vigorously to reduce the rice to something
close to a uniform mush. Melt remaining
butter; mix cinnamon and sugar. Spread the
rice flat on a plate, pour the melted butter over
it and sprinkle with cinnamon sugar.