Riz au Blanc (Plain White Rice, for Poultry and Eggs)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 250 grammes Caroline rice
- 80 grammes butter
- cold water
- salt
Instructions
- Wash 250 grammes of Caroline rice.
- Put it in a pan, cover it abundantly with cold water and salt it.
- Blanch for a quarter of an hour, then drain.
- Put it in a sautoir with 80 grammes of butter divided into small pieces and mix with a fork.
- Cover and keep in a slow oven for a quarter of an hour.