White Rice
PREP TIME: 30 Minutes
YIELD: 3 Cups

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.

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