Ris engoulé is a traditional Medieval recipe (based on a French Original) for a dish of rice cooked in milk and then beef broth and coloured with saffron. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Ris engoulé.
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Original Recipe
Ris engoulé
(from Le Viandier de Taillevent)
RIX ENGOULLé A JOUR DE MENGIER CHAIR. Eslisiez le rix et le lavez très bien en eaue chaude, et le mettez essuyer contre le feu, puis le mettez cuire en lait de vache fremiant, puis broyez du saffren pour le roussir; et qu'il soit deffait de vostre lait, et puis mettez dedans du gras boullon du pot.
Translation
Ris engoule: Fancy Rice for Meat-Days. Cull the rice and wash it thoroughly in hot water and set it to dry by the fire, then cook it in simmering cow's milk; then add ground saffron infused in your milk, to lend it a russet colour, and greasy beef broth from the pot.
Modern Redaction
Ingredients:
240g rice
500ml whole milk
pinch of salt
250ml beef broth
1 tbsp butter
pinch of ground saffron
Method:
Bring the milk to a slow simmer then add the rice and salt and continue cooking slowly, stirring occasionally to prevent sticking. When the rice is nearly cooked and most of the liquid has been absorbed stir-in the beef broth, butter and saffron. The final colour should be russet (a golden brown). Continue cooking slowly until all the liquid has been absorbed and the rice is thoroughly cooked.
Remove from the heat, fluff with a bowl and place in a serving bowl.
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