Rice With Sugar

Author: Justin
Serves lots
4 c. glutinous rice ~4 c. milk
~1 c. sugar

Make the rice as usual, cooking with milk instead of water.  After it is done, leave it sitting warm for a good while, an hour or two, to soften the rice more.

Turn the rice into a large bowl; if the milk on the bottom has scorched, peel it off.  Mash the rice with a potato masher for a while (this is hard work).  As you mash, gradually add the sugar, a 1/4-cup at a time.  Keep adding sugar until the mixture is sweet to taste, and keep beating until the rice is extremely sticky and gooey, with a rather taffy-like texture.  Add a bit more milk, if needed to make things work.

This can be eaten either hot or cold.  If served hot, make a hole in the center, and fill with melted butter.  (Haven't tried this yet, but it's what the original calls for.)

Notes and Variations

Concocted for Fall Coronation at Felding (aka Falling Leaves), 1998, as part of a potluck.  Everyone agreed that it was a bit strange, but rather good.  When cool, the texture gets even more taffy-like; a spoonful goes a long ways.

The original source calls for beating the rice with a spoon until "not a trace of the grain remains".  I found that to be beyond me; even after 20 minutes of hard work, the grain was still pretty distinct.  We made it with Chinese rice, on the theory that that would best achieve the taffy-like texture called for in the primary source; other rices might be worth trying.  The original actually calls for cooking the rice with water, and gives the milk as a recommended variation.


The Anonymous 13th-century Andalusian Cookbook, translated 1992 by Charles Perry.  Recipe can be found on page A-58 of the Cariadoc Cookbooks, Fifth Edition, Volume II.