CREOLE BOILED RICE
A nice simple rice recipe, that will compliment your Creole/Cajun main dish without outstaging it. The goal here is not to absorb all of the liquid into the rice. The goal is to make the rice tender, then drain the rice (like pasta).
Provided by TheGrumpyChef
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring the water to a boil with the bay leaves. Add the salt.
- Add the rice, stir to make sure the rice doesn't stick. Do not stir again. If the rice is agitated too much, it gets sticky. Give it a good stir when it comes back to a boil, and partially cover.
- Cook for about 11 minutes, test it. It should have a bite, but crunch is bad. When it's tender, drain it, remove the bay leaves, and if desired, place it into a 400 degree oven with the butter patted on top for about 15 minutes; this helps dry the rice out.
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Victor Oloyede
[email protected]Meh.
Emanuel Cervantes
[email protected]This rice is a staple in my house. It's so easy to make and it goes with everything.
J D GAMING YT
[email protected]I followed the recipe exactly and my rice came out perfect! It was fluffy, flavorful, and the perfect side dish for my shrimp creole.
Isro Xuseyn
[email protected]This rice was just okay. It wasn't as flavorful as I was hoping for.
Zohra Shah
[email protected]I've made this rice several times now and it always turns out great. It's so easy to make and it's always a hit with my family and friends.
Fiona Lee
[email protected]This rice was so fluffy and flavorful! I loved the addition of the trinity (onions, celery, and bell peppers) and the Creole seasoning. It was the perfect side dish for my blackened catfish.