Riz à la Creole

Riz à la Creole. Plain boiled rice accompanies most Creole dishes in the West Indies, cooked dry, yet soft, each grain detached from the others—as in all rice-growing countries. Their method is to wash the rice in several waters, and then to boil it in a large saucepan of salted water for 15 minutes. It is then put on a sieve or colander, so that the water drains off quickly, and either set in