Southern Kitchen Classics: Cooking Rice
Creoles took their rice very serious.
Superb, snowy white in color and perfectly dry with a soft texture, every grain stands apart. To achieve this, back in the day, they would wash and clean the rice in cold water three and four times rubbing the grains between their hands. Today’s rice is much cleaner but I suggest rinsing it a couple of times.
Creole White Rice
1 cup long grain rice
4 cups water
1 teaspoon salt
In an ovenproof saucepan, place the water over high heat, add the salt and when it begins to boil, add the rice. Let the boiling action toss around the rice stirring only at the beginning. Do not stir once the grains begin to soften. Boil on high for 15 to twenty minutes. Test a grain with your finger. When it begins to swell remove from heat and pour off the water. Place the pot in a hot oven for about 10 minutes. The remaining water will rise to the surface and dry out the rice. Remove from oven, let it rest for a few minutes and pour into a serving bowl.