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Prep Time:30 Minutes
Yields: 3 Cups

In Cajun and Creole cooking, rice is second in importance only to the roux. Rice can be found at every meal. Most often, rice is served with famous Cajun dishes such as gumbo, étouffée, sauce piquant, crawfish bisque and of course, red beans.

1 cup long grain rice
1½ cups water
1 tsp salt
1 tbsp butter

Wash rice a minimum of 2 times in cold running water. This process will remove excess dust and starch from grains. Drain well. In a heavy-bottomed saucepan, combine all ingredients. Place pan over medium-high heat and bring to a rolling boil. Reduce temperature to simmer, cover and cook 30 minutes. While cooking, do not remove cover or attempt to stir rice. One cup of raw rice will yield 2½–3 cups cooked rice. Use ½ cup cooked rice per serving.


























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