Pierre Franey's Riz Creole

"M. Franey offered this recipe for those of us who like our rice cooked separately from our Jambalaya. It's an interesting way to make the rice, though don't try if you don't have a good, heavy sauce pan to make it in."
 
Pierre Franey's Riz Creole created by gailanng
Ready In:
27mins
Serves:
Units:

ingredients

directions

  • Bring the water to a boil in a heavy sauce pan and add salt and rice.
  • When the water returns to a boil, allow it to boil vigorously for exactly 17 minutes (these French chefs!).
  • Drain in a colander; run under very hot water and drain again.
  • Add the butter, salt and pepper to taste, sprinkle with the lemon juice and toss until the grains are coated.
  • Voila!
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RECIPE MADE WITH LOVE BY

@Chef Kate
Contributor
@Chef Kate
Contributor
"<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>"
 

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  1. rosslare
    Perfect!
     
  2. gailanng
    And to think...I thought I knew how to cook rice! Made for PRMR and will continue to do so the rest of my life.
     
  3. gailanng
    Pierre Franey's Riz Creole Created by gailanng
  4. Annacia
    Pierre Franey's Riz Creole Created by Annacia
  5. Annacia
    So simple and so much flavor. I had shrimp with lime juice tonight so I added lime juice to this rice instead of lemon. It was throughly enjoyed. I can't imagine why I have not done this before but I'll sure do it again.
     
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