Riz à l'Indienne (Rice in the Indian Manner)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 250 grammes Patna rice
- salt for the blanching water
Instructions
- Blanch 250 grammes of Patna rice in salted water for a quarter of an hour, stirring from time to time.
- Drain it and wash it in several cold waters.
- Lay it on a cloth and place the cloth on a baking sheet or on a sieve.
- Dry the rice for a quarter of an hour in the drying oven, or in an oven of very gentle heat.