England, 15th c.
Recipe by Daniel Myers
This is a very simple rice dish. The broth and saffron add a rich, warm flavor.
1 1/2 cups rice
3 cups broth
1/4 tsp. salt
Put broth, salt, and saffron into a large saucepan and bring to a boil. Add rice, cover, and reduce heat. Cook for about 15 minutes, or until rice is tender. Sprinkle with sugar and cinnamon.
Ryse Lumbard Rynnyng. Recipe ryse & pyke þam wele, & wesh þam in .iii. or .iiij. waters, & than seth þam in clene water til þai begyn to boyle. And at þe fyrst bolyng put oute þe water & seth it in broth of flesh, & put þerto sugyre & colour it with saferon, & serof it forth.
Rise Lombard Standyng. Recipe & make þam in pe same manere, safe take perto brothe of flesh, salmon, or congyr; & cast berto powdre of canel, & make peron lyure of brede as it is aforesaide.