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