Riz Creole Recipes
PIERRE FRANEY'S RIZ CREOLE
M. Franey offered this recipe for those of us who like our rice cooked separately from our Jambalaya. It's an interesting way to make the rice, though don't try if you don't have a good, heavy sauce pan to make it in.
Provided by Chef Kate
Categories Long Grain Rice
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Bring the water to a boil in a heavy sauce pan and add salt and rice.
- When the water returns to a boil, allow it to boil vigorously for exactly 17 minutes (these French chefs!).
- Drain in a colander; run under very hot water and drain again.
- Add the butter, salt and pepper to taste, sprinkle with the lemon juice and toss until the grains are coated.
- Voila!
Nutrition Facts : Calories 194.6, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 27.5, Carbohydrate 37.1, Fiber 0.6, Sugar 0.1, Protein 3.3
CREOLE RICE
I've found a fast and fantastic way to turn leftover rice into a spectacular side dish. I spice it up with Creole seasoning and pepper to give it a boost of flavor, then sprinkle it with paprika for color. Rest assured that no one will figure out the zippy combination is a "second-day dish".
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small saucepan, melt butter; add Creole seasoning and pepper. Cook over medium heat for 3 minutes. Stir in rice. Cover and heat through.
Nutrition Facts : Calories 203 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 282mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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