MEDIEVAL RECIPESMEDIEVAL RECIPES

NOMBRE:NOMBRE:

Estefanía García CamachoEstefanía García Camacho

FRUMENTY

INGREDIENTSINGREDIENTS

Rice: 275gramsMilk: 150ml

Water:1.1 litres

2 egg yolks, well beaten Salt

Pinch of dried saffron strands

METHODMETHOD1. Bring the water to the boil and add the rice. 1. Bring the water to the boil and add the rice.

2. Cook over a low heat for 15 minutes or until the rice 2. Cook over a low heat for 15 minutes or until the rice has softened.has softened.

3. Let the mixture stand for about 15 minutes or until all 3. Let the mixture stand for about 15 minutes or until all the water has been absorbed. the water has been absorbed.

4. Add the stock or milk the mixture to the boil. 4. Add the stock or milk the mixture to the boil.

5. Add two eggs yolks 5. Add two eggs yolks and a pinch of dried saffron.and a pinch of dried saffron.

6. To stir well over a low heat (without boiling) until the egg begins to set and the saffron colours the rice yellow.

7. 7. Take off the heat and leave for a few minutes Take off the heat and leave for a few minutes before serving to allow the egg to set properly.before serving to allow the egg to set properly.

SERVINGSERVING

For breakfast: serve with honeyFor breakfast: serve with honey