Cook the rice creole-style for 15 minutes in plenty of boiling water (see
Wash the chicory heads and dry them in a clean cloth, then chop finely.
Arrange the rice and chicory in a large salad dish. Add the olives and grated orange rind.
Place the lemon juice and crème fraîche in a bowl. Sprinkle with salt and pepper to taste, then whisk rapidly. Drizzle the creamy sauce over the salad just before serving.