Medieval > Side Dishes > Ris Engoule >
Ris Engoule
Rice in Beef Broth with Saffron
1 C long-grain white rice
2 C milk
Pinch of salt
1 C beef broth
1 TBS butter
Pinch ground saffron (sub with a few drops of yellow food coloring)
In a saucepan, bring milk to a slow simmer. Add rice and salt. Continue to cook slowly, stirring occasionally. When rice is nearly cooked and most of the liquid is absorbed, stir in beef broth, butter and saffron (or yellow food coloring). The mixture should yield a golden brown or russet color. Continue to simmer slowly until all liquid is absorbed and rice is thoroughly cooked. Remove from heat. Fluff rice with a fork; place in individual bowls. Serve.
Related Link:
Food Fare Culinary Collection: Medieval Cuisine
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