Prep 5 mins
Cook 15 mins
A nice simple rice recipe, that will compliment your Creole/Cajun main dish without outstaging it. The goal here is not to absorb all of the liquid into the rice. The goal is to make the rice tender, then drain the rice (like pasta).
- 1 quart water
- 1 cup basmati rice or 1 cup jasmine rice
- 2 fresh bay leaves or 2 dried bay leaves
- 1 tablespoon kosher salt
- 1 tablespoon unsalted butter
- Bring the water to a boil with the bay leaves. Add the salt.
- Add the rice, stir to make sure the rice doesn't stick. Do not stir again. If the rice is agitated too much, it gets sticky. Give it a good stir when it comes back to a boil, and partially cover.
- Cook for about 11 minutes, test it. It should have a bite, but crunch is bad. When it's tender, drain it, remove the bay leaves, and if desired, place it into a 400 degree oven with the butter patted on top for about 15 minutes; this helps dry the rice out.
This was an easy to make rice recipe that worked well with Smokin Hot Black-Eyed Peas and Collards. I used dry bay leaves.
I don't always succeed when I try to make rice. But this one was perfect. I used dried bay leaves. And I omitted the salt. I put it in the oven at 350 F (cause I was baking something else at 350 F) for the 15 minutes with butter and it was just perfect. My boyfriend didn't add anything to it cause he liked it that way and me too. Thanks Margo :) Made for PAC Spring 2010
I love this rice recipe!! As someone else said," I couldn't believe it was done in 11 min." and it was perfect!! I will use this recipe from now on!