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Bring all ingredients to a boil and then simmer until thickened. Garnish with a sprinkling of sugar, or butter (in lieu of oil) or both, and then serve.





This is a very comforting dish that is slightly reminiscent of cream of wheat or malt-o-meal. If you enjoy eating these cereals you will enjoy this dish. I hope you enjoy.



















—Take Almaundys, & make a gode Mylke of Flowre of Rys, Safroun, Gyngere; Canelle, Maces, Quybibeȝ; grynd hem smal on a morter, & temper hem vppe with þe Mylke; þan take a fayre vesselle, & a fayre parte of Sugre, & boyle hem wyl, & rynsche þin dysshe alle a-bowte with-ynne with Sugre or oyle, an þan serue forth.- Take almonds, and make a good Milk of Flour of Rice, Saffron, Ginger, Cinnamon, Mace, Cubeb; grind them small on a mortar, and temper them up with the milk; than take a fair vessel, and fair part of sugar, and boil them well, and rinse your dish all about within with sugar or oil, and then serve forth.1/4 cup almond flour3/4 cup rice milk (or any nut milk, in a pinch I used almond milk)Pinch of saffron and salt1/2 tsp. pouder douce-sugar, ginger, cinnamon, mace (I have a powder given to me as a gift I used)1/4 tsp. cubebs finely ground1-2 tbsp. sugar or to taste