Recipe no. 4 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 12.
Ingredients
- A few handfuls of sorted and washed rice
- Boiling water
- Broth
- Saffron (optional)
Preparation
- Precooking the riceThrow into boiling water a few handfuls of sorted and washed rice, let it come back to a boil a few times.
- Draining and refreshingDrain and refresh it in cold water.
- Cooking in brothThen put it to cook in broth for about twenty minutes.
- Saffron variationThis soup is also made with saffron; it is enough to add a pinch of it at the same time as the rice.
Reboul's text
Throw into boiling water a few handfuls of sorted and washed rice, let it come back to a boil a few times, drain and refresh it in cold water.
Then put it to cook in broth for about twenty minutes.
For those who like rice well cooked, the cooking should be extended by at least 10 minutes.
This soup is also made with saffron; it is enough to add a pinch of it at the same time as the rice.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| ris | rice |
| aigo | boiling water |
| bouioun | broth |
| safran | saffron |
| esgouta | drain |
| refresca | refresh |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 4, page 12. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.