Steamed rice (Riz à l'Indienne - Riz à la vapeur) from Mastering the Art of French Cooking, Volume One (page 529) by Julia Child and Louisette Bertholle and Simone Beck

  • rice
  • Serves : 6

  • EYB Comments

    See recipe for variations and serving suggestions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Old-fashioned chicken fricassee with wine-flavored cream sauce, onions, and mushrooms (Fricassée de poulet à l'ancienne); Chicken simmered with cream and onions (Fondue de poulet à la crème)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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