RIZ CREOLE
This Creole rice was intended to be served with jambalaya, but works well with any number of dishes. It is simple to make, and once mastered will become a go-to dish.
Provided by Pierre Franey
Categories side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Bring the water to a boil in a saucepan and add salt and rice. When the water returns to a boil, let rice boil vigorously for exactly 17 minutes.
- Drain in a colander; run hot water over the rice. Drain again.
- Add the butter, salt and pepper. Sprinkle with lemon juice and toss until the grains are coated.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 1 gram, Carbohydrate 28 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 504 milligrams, Sugar 0 grams, TransFat 0 grams
RICE CREOLE
Provided by Pierre Franey
Categories easy, quick, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring the water to a boil in a saucepan. Add salt and the rice. Stir well. Bring to a boil, cover and simmer 17 minutes.
- Drain the rice in a colander.
- Return the rice to the same saucepan and add the butter, lemon juice and pepper. Blend gently until the grains are well coated. Serve.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 691 milligrams, Sugar 0 grams, TransFat 0 grams
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