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Wednesday, March 19, 2014

ENJUTO WITH 15TH CENTURY RECIPE FOR RICE WITH MEAT BROTH


Drying Freshly Washed Rice
Photo by: Lord-Williams
enjugar, OCast enxuto, Eng you wring out, to wring out, drain, dry. [Nola. 1989:xxvi-2:xxvi-3; and Nola/Iranzo.1982:169]

RICE WITH MEAT BROTH ADAPTED FROM NOLA’S  xxvi-2 ARROZ CON CALDO DE CARNE[1]








Ingredients

1 c long grain rice
1 c meat broth[2]
1 c goat or ewe’s milk or almond milk[3]
2 egg yolks

Garnish:
2 tsp sugar
1 tsp cinnamon

Adding Egg Yolks after Rice Sets
Photo by: Lord-Williams
Preparation

Wash rice three or four times in cold or lukewarm eater. When well washed put it on a wooden board and let it dry in the sun or if cloudy put it on the hearth close to the fireplace. When dried, discard stones and dirt. Then put the broth in a pot and bring it to a boil. When it begins to boil add the rice. When the rice is half done add goat or ewe’s milk or almond milk. Bring to a boil and simmer stirring from time to time to prevent it from sticking to the pot or burning. Add up to ½ c more almond milk if necessary.

When just right, remove the rice from the heat and put the pot in a pannier or basket of bran and let rest for ½ to 1 hour[4]. In the meantime, beat egg yolks. After the rice has set, add the yolks to the rice and mix them well with a large spoon.

 An Excellent Recipe for Delicate Stomachs
Photo by: Lord-Williams
When ready to serve put the mixture in bowls and garnish with sugar and cinnamon.

Note: As stated in the chapter on semolina none of the pottages, such as rice, semolina, peeled barley or noodles, when cooked in meat broth, it is not necessary to add any kind of milk; but it is added for eaters who enjoy this. Further, sugar is not necessary but it never spoils a dish. Recipes should be adjusted according to the tastes of the eaters.




[1] See blog titled cesto published November 21, 2012.
[2] Half of the liquid will be meat broth. The other half of the liquid will be the milk. The amount of liquid varies depending on the type of rice used. Whole grain rice requires twice as much liquid as white. 
[3] Almond milk was used.
[4] Today, normally Spaniards let rice set covered with a cloth or aluminum wrap for 20 minutes.

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