Rice Créole style (Riz Créole) from The Complete Book of Caribbean Cooking (page 283) by Elisabeth Lambert Ortiz
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long grain rice
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Le calalou 1; Le calalou 2 (Le calalou, Martinique); Fish poached in tomato sauce (Court bouillon de poisson); Fricasse of snails, 1755 (Fricassée d’escargots, 1755); Poached fish (Poisson en blaff); Conch stew (Daube de lambis); Carry de mouton; Lamb curry (Colombo d’agneau) [Yveline de Lucy de Fosaríeu]; Chicken in coconut milk (Fricassée de poulet au coco); Chicken curry (Colombo de poulet); Duckling with rum (Le caneton au rhum); Chicken with prunes (Poulet aux pruneaux)
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.
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