4233 Riz au Blanc

For Eggs, Chicken and Salads

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Wash 250 g (9 oz) Carolina rice and cook for 18 minutes in 2 litres ( pt or 9 U.S. cups) boiling water containing 15 g (½ oz) salt. When cooked, drain, wash in warm water, drain again then spread out on a hot cloth to dry.

Serve in a deep dish sprinkled with melted butter.