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 an almost cold oven or on the side of the stove, so that all moisture will evaporate. Sometimes an onion is put to boil with the rice. Another method used by the natives is to put the rice, previously washed, in a saucepan with just enough water to cover, and to boil it for about 12 minutes with the lid on, when the water has practically evaporated. The saucepan is then covered with a piece of paper and left on the side of the stove for about half-an-hour to let the moisture evaporate completely.