Refreshing Drink (1885) ★★

This seems like an economical drink, as the cooked rice mush could probably be used as porridge or in a pudding (I've seen some recipes that use cooked rice).

Original Recipe:

The Verdict:
Well I guess this is basically rice milk, isn't it? I'm not a huge fan of rice milk (or cow's milk for that matter), but for some reason I thought this would have only a faint rice flavour. Little Y did like it though, but she's had rice milk for over a year now and likes it. After 45 minutes of boiling, I decided to take it off the stove, but even then the rice had soaked up way too much of the water. I ended up having to add a little water to the strained rice water, because it was thick like tapioca pudding or something. For flavouring, I added a bit of honey and vanilla. Overall, I wouldn't make this again, but for those who like rice milk, this could be a nice treat.

Modernized Recipe:
(Adapted from The Kingswood Cookery Book, found in Possum Pie, Beetroot Beer And Lamingtons: Australian Family Recipes 1868-1950)

The original recipe is easy to follow.

Anje graduated with a Honours Bachelors degree in History with a minor in Museum Studies. She currently lives and works in Japan's least populous prefecture as an assistant English teacher.


  1. I think a comparison to horchata could be made.

    1. You're right! Interesting to find it in an Australian recipe book, though.