Chapter XVIII · Vegetables and Farinaceous Products · No. 2251
2251—Riz au Blanc (for Fowls and Eggs)
Wash one-half lb. of Carolina rice; put it into a saucepan; cover it with plenty of cold water; salt it, and parboil it for one-quarter hour.
This done, drain it and put it into a sautépan with two and one-half oz. of butter cut into small pieces. Mix with a fork; cover, and place in a moderate oven for fifteen minutes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2251, p. 666. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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