Saint john's rice - currant rice with carob cream

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
1 cup Rice
1 cup Currants
1½ teaspoon Dried sweet basil; ground fine
½ teaspoon Salt
2¼ cup Chicken broth
2 tablespoons (heaping) ground carob
2 cups Clotted cream (or sour cream or yogurt
4 tablespoons Honey

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

Related recipes