The name relates more specifically to a method of preparing rice (cooked in plenty of water, drained, then dried in the oven in a buttered dish), served with meat, or offal (liver), poultry, fish (cod, brill, salmon) and shellfish and which is accompanied by tomatoes, peppers, onions,...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.