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 Although rice has rarely, if ever, been commercially grown in England, it appears in more-or-less every English cookbook since Cury 1390, usually as an ingredient. A rare early reference to rice as an accompanying vegetable in its own right is in Digby 1669 where “Boiled Dry Rice” is presented with butter, sugar and cinnamon.  Original Receipt in ‘The Closet Of Sir Kenelm Digby Knight, Opened ‘ (Digby 1669)BOILED RICE DRY The manner of boiling Rice to eat with Butter, is this. In a Pipkin pour upon it as much water, as will swim a good fingers breadth over it. Boil it gently, till it be tender, and all the water drunk into the Rice; which may be in a quarter of an hour or less. Stir it often with a woodden spatule or spoon, that it burn not to the bottom: But break it not. When it is enough, pour it into a dish, and stew it with some Butter, and season it with sugar and Cinnamon. This Rice is to appear dry, excepting for the Butter, that is melted in it.  |
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