Ryse of Flesh
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Original RecipeRyſse of Fleſh (from A Forme of Cury)Take ryſe and waiſhe hem clene. and do hē in erthen pot with gode broth and lat hem ſeeþ wel. afterward take Almand mylke and do þ9 to. and color it wiþ ſafron ā ſalt. ā meſſe-forth. 
Modern RedactionIngredients:
450g rice (Basmati is good) Original RecipeRyſse of Fleſh (from A Forme of Cury)Take ryſe and waiſhe hem clene. and do hē in erthen pot with gode broth and lat hem ſeeþ wel. afterward take Almand mylke and do þ9 to. and color it wiþ ſafron ā ſalt. ā meſſe-forth.
Modern RedactionIngredients:
450g rice (Basmati is good) Method:PreparationWash the rice thoroughly and add to a large pot. Add the almond milk to this and enough beef broth to just cover the rice. Bring to the boil, reduce to a simmer, cover and leave for 10 minutes. After the initial ten minutes of cooking time is over add the saffron (and the seeping liquid) and top-up with beef broth so that the liquid lies just below the top of the rice. Cover and allow to cook for a further 15 minutes. During this time you want almost all the liquid to disappear. Top-up with broth only if rice is becomes almost completely dry. Test the rice to make sure it has cooked through. Turn off the heat, place a tea towel across the top of the pan and add the lid on top. Leave to stand on the side for at elast twenty minutes. At the end of this time rake through the rice with a fork to fluff it up, pour into a bowl and serve immediately. This method gives you perfect fluffy rice every time. You can easily make this dish vegetarian by substituting vegetable stock for the usual Medieval meat stock. |
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