CookEat Recipe

Rice Creole

Name: Rice Creole
Ingredients: 1360 Gramme Veal bone — Fresh veal bones, printed three lb; 18900 Millilitre Water — Cold water, printed five US gallons; 4 Carrot — Medium carrots, peeled whole; 2 Turnip — Small turnips, peeled whole; 2 Onion — Onions, peeled whole; 1 Parsley root — Parsley root; 3 Leek — Leeks; 2 Celery stalk — Celery stalks; 1 Onion — Medium onion; 1 Green pepper — Seeded green pepper; 1 Tablespoon Butter — Butter; 1906 source measure retained without conversion; 170 Gramme Rice — Raw rice, six ounces; 3 Tomato — Peeled red tomatoes; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion

Raw rice oven-cooked with onion, green pepper, tomatoes and white broth.

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Put veal bones in five gallons STARTING cold water, bring to boil and skim; add whole peeled vegetables, cover/simmer four hours, cloth-strain, rapid-chill and measure FINISHED broth.
Step 2
Fry chopped onion and seeded green pepper in tablespoon butter six minutes, stir in SIX ounces raw rice and heat five minutes. Add three peeled tomatoes and one pint measured FINISHED No701, season, cover, bring to boil and oven-cook thirty-five-minute guide until rice fully cooked. Measure actual finished rice and serve.

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