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The New York Times 60-Minute Gourmet

Riz au Four—Baked Rice

Page 136

Cuisine: French | Course Type: Sides

(1 review)


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3rd February 2020


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.

(edited 3rd February 2020) (0) comment (0) useful  

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