Peppermint Rice
2 cups raw rice
4 cups water
1/4 teaspoon salt, to taste
2 tablespoons butter
2 tablespoons firmly packed crushed peppermint leaves, OR
2 teaspoons dried peppermint crushed in a mortar with 2
tablespoons crushed fresh parsley
Natural green food "paint"
1. In a large, heavy saucepan, combine the rice, water, salt, butter, food coloring, if desired, and peppermint paste. Bring to a quick boil over a high heat.
2. Cover, and simmer until all the liquid is absorbed, about 12 to 15 minutes. The rice should be a delicate green color.
Madeleine Pelner Cosman, Medieval Holidays and Festivals: A Calendar of Celebrations (1981) pp. 124-125.
I recall making this only once. I actually wasn't trying to make it for "Mayday" as suggested in the book. I ommitted the fresh parsley. Thus, the rice wasn't really green.
If I try my hand at this recipe again, I will try an experiment to enhance the color with a few drops of green food coloring and possibly add 1/4 teaspoon peppermint extract for a more pepperminty flavor.
Some hardcore Medievalists have pointed out that Dr. Cosman included "non-period ingredients" in Medieval Holidays
and Festivals. Yet, a glance at the page with publishing and copyright information labels it as:
1. Holidays--History--Juvenile literature.
2. Festivals--History--Juvenile literature.
3. Civilization, Medieval--Juvenile literature.
This book was intended for junior high and high school students to experience a little bit of the pagentry of the Medieval and Renaissance period. Experienced re-creationists should temper their criticism with an awareness of the book's purpose.
Of course, if you're not attempting accurate historical re-creation at a celebration, it doesn't matter whether she used period materials.
Practical Celebration Recipes and Preps
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