Cover and steam over low until meat juices run clear, about 20 minutes.

Scrape chile sauce into a large heatproof measuring cup.If needed, add water to equal 3 1/2 cups chile sauce; set aside..

Prepare the Morisqueta.Place rice in a large bowl, add water as needed to cover, and swirl rice with your hand.Drain through a fine mesh strainer; return rice to bowl.

Repeat process until water is clear when swirled with rice, about 6 times.Bring 3 quarts water and salt to a boil in a medium 5 1/2 quart Dutch oven over high, stirring occasionally to dissolve salt.

Add drained rice and cook, stirring occasionally, until water returns to a simmer and grains of rice have nearly doubled in size but remain firm, 5 to 7 minutes.

Drain rice in a fine mesh strainer, and rinse under cold water, stirring with a large spoon, about 45 seconds to stop the cooking; set aside.. Dry Dutch oven with a clean kitchen towel and heat over medium-low.The Allier forest is located in the center of France, about two hours west of the famous Burgundy town of Beaune in the Cote d'Or.

Allier is one of six primary French oak forests that provides oak for barrel production.Due to the relatively small size of these forests, French laws regulate the growing and cutting cycle of the trees.

Allier yields very tight-grained wood of the.Quercus petraea.