I took a class at a RUSH or SUN or Cooks and Bards when I first started in the SCA about how to redact recipes. Blanche Poree was the recipe they handed out, from le Menagier de Paris. I’ve kept what I came up with that day, tweaked as I learned more about medieval cooking, and went with my version, rather than the one traditional to here.
5 lbs rice
1 lb sliced or slivered almonds
5 quarts almond milk
2T powdre douce
Cook rice. Rinse thoroughly, then add almond milk & powdre douce. Let sit for at least 8 hrs, overnight by preference. Add almonds just before serving.
Leaves of Silk and Glass 