Riz Creole
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6cups water
- Salt to taste if desired
- Freshly ground pepper to taste
- 1½cups long-grain rice
- 1½tablespoons butter
- 1½teaspoons lemon juice
Nutritional analysis per serving (8 servings)
148 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 3 grams protein; 503 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the water to a boil in a saucepan and add salt and rice. When the water returns to a boil, let rice boil vigorously for exactly 17 minutes.
- Step 2
Drain in a colander; run hot water over the rice. Drain again.
- Step 3
Add the butter, salt and pepper. Sprinkle with lemon juice and toss until the grains are coated.
Private Notes
Comments
Boil uncovered?
Not worth the trouble of using a pot and a strainer and timing it for exactly 17 minutes, in my view. Next time I'll just use my rice cooker and add butter and lemon.
Figure 45-55 minutes for brown rice, depending on variety.
The more I learn about groundwater arsenic in rice (white, brown, conventional, organic, foreign and domestic), the smarter this recipe gets.
I used lemon juice the first time I made this and lime juice the second time. Both were excellent accompaniments to jambalaya. I boiled the brown rice in a copious amount of water uncovered for 30 minutes, drained it for 10 seconds, returned it to the cooking pot and covered it on an in heated surface for 10 minutes. Add the butter and lemon or lime juice with salt and pepper to taste. Quite good.
Not worth the trouble of using a pot and a strainer and timing it for exactly 17 minutes, in my view. Next time I'll just use my rice cooker and add butter and lemon.
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