Rys Lumbard Stondyne (Sweet Rice and Egg Pudding)

Click on the image, above to submit to Pinterest.

Rys Lumbard Stondyne (Sweet Rice and Egg Pudding)

Rys Lumbard Stondyne (Sweet Rice and Egg Pudding) is a traditional Medieval recipe for a classic dessert of rice in an egg custard made with meat stock. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Sweet Rice and Egg Pudding (Rys Lumbard Stondyne).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4–6

Rating:

Tags : Dessert Recipes British Recipes English Recipes

This is, in effect, a rich rice pudding cooked in a custard base. What might be a little strange to modern eyes is that the dish is made with meat stock rather than milk or almond milk. This is a dish for the rich, made with saffron.

Original Recipe

Rys Lumbard Stondyne

(from Arundel MS 334)

And for to make rys lumbard stondyne, take raw yolkes of eyren, and bete hom, and put hom to the rys beforesaid, and qwen hit is sothen take hit off the fyre, and make thenne a dragée of the yolkes of harde eyren broken, and sugre and gynger mynced, and clowes, and maces; and qwen hit is put in dyshes, strawe the dragée theron, and serve hit forth.

Modern Redaction

Ingredients:

225g (8oz) Rice
600ml (1 pint) Beef or Chicken stock
4 raw Egg yolks
2 tbsp Sugar, or to taste
1/8 tsp saffron
Salt to taste

For the Dragées:
2 Egg yolks, hard-boiled
1 tbsp Sugar, or to taste
1 tbsp Fresh ginger, grated
1/8 tsp cloves
1/8 tsp mace

Method:

Place the rice, stock and salt into a saucepan. Bring to the boil then reduce the heat and simmer, covered, for about fifteen minutes, or until all liquid has been absorbed. Stir in the raw egg yolks, sugar and saffron, and cook over medium heat, stirring constantly, until the mixture thickens.

Place into a lightly oiled mould or bowl and allow to cool, before tipping out of the mould.

To make the dragées

Combine the hard-boiled egg yolks, ginger, sugar and spices and blend into a paste. Roll this paste into small balls about half an inch across, and decorate the moulded Rys Lumbard with them.