Part 2/9:
The recipe for ryse of fleyshe comes from The Forme of Cury, a historic English cookbook crafted during the reign of Richard II around 1390. Surprisingly, this dish, which translates to meat rice, contains no meat except for a bit of chicken stock—hinting that it should ideally accompany a meat dish rather than serve as a standalone meal, especially during Lent.
The cooking method described includes washing 2 cups of white rice, immersing it in good broth, and allowing it to cook thoroughly. Following that, one adds almond milk infused with saffron, highlighting the technique of coloring food, a widespread practice in the Middle Ages. However, the nuances in medieval recipes often lead to discrepancies.