Pierre Franeys Riz Creole Recipes

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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



Riz Creole image

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

6 cups water
Salt to taste if desired
Freshly ground pepper to taste
1 1/2 cups long-grain rice
1 1/2 tablespoons butter
1 1/2 teaspoons lemon juice

RICE CREOLE

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6



Rice Creole image

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

4 cups water
Salt to taste
1 cup converted rice
2 tablespoons butter
1 tablespoon fresh lemon juice
Freshly ground pepper to taste

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