Pierre Franey's Riz Creole |
|
 |
Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 8 |
|
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. Ingredients:
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 |
Directions:
1. Bring the water to a boil in a heavy sauce pan and add salt and rice.
2. When the water returns to a boil, allow it to boil vigorously for exactly 17 minutes (these French chefs!).
3. Drain in a colander; run under very hot water and drain again.
4. Add the butter, salt and pepper to taste, sprinkle with the lemon juice and toss until the grains are coated.
5. Voila!
|
|