1 cup Camargue red rice

2 quarts water

Kosher salt

2 tablespoons extra virgin olive oil, preferably from Provence

2 tablespoons rendered duck fat, melted

2 cloves garlic, minced

½ teaspoon minced fresh thyme

2 tablespoons minced Italian parsley

Fleur de Sel de Camargue

Freshly ground black pepper


Combine the rice, water, and a generous pinch of kosher salt in a medium saucepan. Bring to a boil and simmer for 30 to 35 minutes, or until the rice is tender. Drain. Stir in the oil, duck fat, garlic, thyme, and parsley. Season to taste with fleur de sel and pepper. Transfer to a bowl and serve immediately.


Serves 4 as a side dish. Look for Camargue red rice online. If you cannot find Camargue red rice, use any other variety of red rice that’s available. If you don’t have any duck fat, find some. If you can’t find some, look harder, you’ll be glad you did. If you still can’t find some, I suppose you can use unsalted butter.