Creole Boiled Rice

Rice proved to be a valuable commodity in Creole cuisine. With an abundance of water and a hot, humid climate, rice could be grown practically anywhere in the region and grew wild in some areas. Rice became the predominant starch in the diet, easy to grow, store and prepare.

Creole Boiled Rice
  • 1 litre water
  • 1 cup basmati rice
  • 2 fresh bay leaves
  • 1 tablespoon kosher salt
  • 1 tablespoon unsalted butter
  1. Bring the water to a boil with the bay leaves. Add the salt.
  2. 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.
  3. Cook for 11 minutes. Test for doneness - it should have a bite, but not crunchy.
  4. When tender, drain the rice, remove the bay leaves, and if desired, place it into a 200°C oven with the butter patted on top for about 15 minutes. (This helps dry the rice out.)

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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