Rice Pudding

Rys Lumbard Stondyne

PERIOD: England, 14th century | SOURCE: Arundel MS 334 | CLASS: Authentic

DESCRIPTION: Sweet Rice and Egg Pudding

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ORIGINAL RECEIPT:

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.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.

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MODERN RECIPE:

1 C rice
2 C beef, chicken, or other broth
4 raw egg yolks
2 T sugar, or to taste
1/8 tsp saffron
Salt to taste
DRAGÉES
2 hard-boiled egg yolks
1 T sugar, or to taste
1 T grated fresh ginger
1/8 tsp each cloves and mace
1. In a heavy saucepan or pot combine rice, broth and salt. Over medium heat, bring to a boil, reduce heat and simmer, covered, for about fifteen minutes, or until all liquid has been absorbed.
2. When rice is done, stir in raw egg yolks, sugar and saffron, and cook over medium heat, stirring constantly, until the mixture gets very thick. Dish into a lightly oiled mold or bowl, cool, and turn out for serving.

3. To make the dragées, in a bowl, combine hard-boiled egg yolks, grated fresh ginger, sugar and spices, and blend into a paste. Roll this paste into little balls about half an inch across, and decorate the molded Rys Lumbard with them.

Serves four to six.

NOTES ON THE RECIPE:

The rys beforesaid (from the previous recipe in the MS) is essentially rice cooked in broth with sugar and saffron. It does not say that this dish should be served molded, but describing it as stondyne suggests that molding was at least possible. Dragées are little candies.

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