Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


Rice may be parched in the same manner as popcorn. It is a method of cooking Rice that came to New Orleans from the West Indies, and was brought into general use by the San Domingo refugees, who came to New Orleans in numbers after the great insurrection. When the culture of Rice became general in the southwestern parishes of our state, these old settlers began to give Rice-Parching parties, and they became very fashionable. The Creole children and the belles and beaux of eighty years ago enjoyed parching Rice just as much as northern children, youths and maidens enjoy roasting chestnuts or parching corn. Rice is parched in the same manner as the Creoles parch popcorn. The parched grain of Rice becomes a beautiful open ball, which is eaten with salt or sugar, and is very delicious.