Saint Johns Rice - Currant Rice With Carob Cream Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
2 1/4 cup: Chicken broth,
1 cup: Rice,
2 tbsp: , (heaping) ground carob
1 cup: Currants,
2 cup: Clotted cream, (or sour cream
1 1/2 tsp: Dried sweet basil, ground
-or yogurt,
-fine,
4 tbsp: Honey,
1/2 tsp: Salt,
Directions:
In a large, heavy pot, melt the butter and then mix rice, currants,
basil, salt, and broth. Boil for 12 to 15 minutes until all fluid is
absorbed by the rice. Fluff rice with fork and cool in a shallow
serving bowl or rimmed platter.
Mix carob into cream.
Pour the carob cream onto the rice, covering the surface evenly.
Drizzle honey over all in a labyrinthine pattern and serve.
From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine
Pelner Cosman George Braziller, Inc. 1976, 1992 ISBN
0-8076-0832-7 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 05-16-95
Source from luhu.jp
basil, salt, and broth. Boil for 12 to 15 minutes until all fluid is
absorbed by the rice. Fluff rice with fork and cool in a shallow
serving bowl or rimmed platter.
Mix carob into cream.
Pour the carob cream onto the rice, covering the surface evenly.
Drizzle honey over all in a labyrinthine pattern and serve.
From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine
Pelner Cosman George Braziller, Inc. 1976, 1992 ISBN
0-8076-0832-7 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 05-16-95
Source from luhu.jp