A Boke of Gode Cookery Presents

Ris engoule

PERIOD: France, 14th century | SOURCE: Le Viandier de Taillevent | CLASS: Authentic

DESCRIPTION: Rice cooked in milk and beef broth and colored with saffron


71. Ris engoule: Fancy Rice for Meat-Days. Cull the rice and wash it thoroughly in hot water and set it to dry by the fire, then cook it in simmering cow's milk; then add ground saffron infused in your milk, to lend it a russet colour, and greasy beef broth from the pot.

- Scully, Terence, ed. Le Viandier de Taillevent. An Edition of all Extant Manuscripts. Ottawa: University of Ottawa Press, 1988.


  • 1 cup rice
  • 2 cups whole milk
  • pinch salt
  • 1 cup beef broth
  • 1 Tbs. butter
  • pinch ground saffron OR a few drops of yellow food coloring
Bring the milk to a slow simmer. Add the rice and salt and continue cooking slowly, stirring occasionally to prevent sticking. When the rice is nearly cooked and much of the liquid is absorbed, stir in the beef broth, butter, and saffron/food coloring. The final color should be russet, a sort of golden-brown. Continue cooking slowly until all the liquid is absorbed and rice is thoroughly cooked. Remove from heat, fluff with a fork, and place in a serving bowl. Serves 4.

Metric, Celsius, & Gas Mark Equivalencies

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Ris engoule © 2000 James L. Matterer

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