Sweet Rice and Egg Pudding
Rys Lumbard Stondyne
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
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
Place the rice, stock and salt into a saucepan.
Bring to the boil, reduce heat and simmer, covered, for about fifteen minutes, or until all liquid has been absorbed.
Stir in 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, allow to cool, before un-moulding.
To make the dragées.
Combine 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.
Serves four to six.
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.
from Arundel
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