CREOLE RICE
The simple water/rice ratio is:
1 quart of Boiling water / 1 cup of Rice
The goal here is not to absorb all of the liquid into the rice like most
recipes. The goal is to make the rice tender, then drain the rice! Think
Pasta. I use Uncle Ben's Original Rice,Converted Long Grain, it's a
great product.
Creole Boiled Rice
1 quart of Boiling Water
1 Cup Uncle Ben's Rice
2 Fresh Bay Leaves
1 Tablespoon Kosher Salt
1 Tablespoon Unsalted Butter (Optional)
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! ISo
give it a good stir, when it comes back to a boil, partially cover it.
Cook for about 11 minutes, but taste it, It should have some bite,
but a crunch is bad, Call it Al Dente, like I said, think Pasta. When
it's tender, drain it, pluck out 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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