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Recipe by Daniel Myers

This is a very simple rice dish. The broth and saffron add a rich, warm flavor.

1 1/2 cups rice
3 cups broth
1/4 tsp. salt
pinch saffron
pinch cinnamon
pinch sugar

Put broth, salt, and saffron into a large saucepan and bring to a boil. Add rice, cover, and reduce heat. Cook for about 15 minutes, or until rice is tender. Sprinkle with sugar and cinnamon.

Source [Middle English culinary recipes in MS Harley 5401, C. Hieatt (ed.)]: Ryse Lumbard Rynnyng. Recipe ryse & pyke þam wele, & wesh þam in .iii. or .iiij. waters, & than seth þam in clene water til þai begyn to boyle. And at þe fyrst bolyng put oute þe water & seth it in broth of flesh, & put þerto sugyre & colour it with saferon, & serof it forth.

Source [Middle English culinary recipes in MS Harley 5401, C. Hieatt (ed.)]: Rise Lombard Standyng. Recipe & make þam in pe same manere, safe take perto brothe of flesh, salmon, or congyr; & cast berto powdre of canel, & make peron lyure of brede as it is aforesaide.

Published: May 23, 2010