Riz au Four—Baked Rice

From The New York Times 60-Minute Gourmet

Cookbook

Author(s): Pierre Franey

Page 136

Cuisine: French

Course: Sides

Reviews

1 reviews, average rating 5.0 / 5

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kaye16

6 years ago

★ ★ ★ ★ ★ 5/5

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Very good and not that much more trouble that regular rice. I did add a goodly dose of Tabasco, but couldn't taste it at table. A third recipe was good for two.

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