Chapter XVIII · Vegetables and Farinaceous Products · No. 2254
2254—Riz à l’Indienne
Parboil one-half lb. of Patna rice in salted water, for fifteen minutes; stirring it from time to time the while.
Drain it; wash it in several cold waters; lay it on a napkin, and set the latter on a tray or on a sieve. Dry for fifteen minutes in a steamer or in a very moderate oven.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2254, p. 667. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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