Pierre Franey's Riz Creole
- Ready In:
- 6 cups water
- salt & freshly ground black pepper
- 1 1⁄2 cups long grain rice
- 1 1⁄2 tablespoons butter
- 1 1⁄2 teaspoons lemon juice, fresh
- 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.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
"<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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