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Ryse of Flesh (Rice Accompaniment)
Ryse of Flesh (Rice Accompaniment) is a traditional Medieval recipe for a light and fluffy rice accompaniment that's guaranteed to give you perfect rice every time. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Rice Accompaniment (Ryse of Flesh).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6–8
Rating: 
Tags : British RecipesEnglish Recipes
Original Recipe
Ryſse 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.
The term 'flesh' here refers to the beef broth or stock used to cook the rice, which also means that this dish was suitable for flesh (and not fish) day meals only.
Modern Redaction
Method:
Wash 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 least 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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