Rice is second in importance only to the roux in Cajun and Creole
cooking. In South Louisiana, we begin the day with rice for breakfast.
Riz jaune or yellow rice, two eggs cracked over fried rice and season
with boudin blanc, is considered a mainstay in many homes. Throughout
the day, rice continues to find its place on the table. You will
find rice everywhere, served with gumbo, etouffee, sauce piquante,
crawfish bisque, and of course, our famous red beans. Even in dessert,
we incorporate rice. One of the finest desserts in Cajun country
is rice pudding, cooked rice blended into vanilla custard and served
warm. Rice was a natural for the hard-working Cajun is one who can
look over a rice field and calculate how many gallons of seafood
gumbo it will take to cover it. From time to time, we in bayou country
may eat potatoes, pasta or grits, but nothing will ever take the
place of rice in Cajun cuisine.
- 1 cup long grain rice
- 1½ cups water
- 1 tsp salt
- 1 tbsp butter
Wash rice a minimum of two times in clear cold water. This process
will remove all excess dust and starch from the outside of the grains.
Drain well. In a heavy bottom sauce pot, combine all of the above
ingredients. Place sauce pot on medium high heat and bring to a
rolling boil. Reduce temperature to simmer, cover sauce pot and
cook for thirty minutes. During the thirty minute cooking time,
it is imperative that you do not remove the cover or attempt to
stir the rice. One cup of raw rice will yield approximately two
and a half to three cups of cooked rice. I suggest one half cup
of cooked rice per serving.