Rice Creole

Preparation info
  • Yield:

    6 to 8

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 6 cups water
  • Salt to taste, if desired
  • cups long-grain rice


  • Bring the water to the boil in a saucepan and add salt and rice. When the water returns to the boil, let rice boil vigorously for exactly 17 minutes.
  • Drain in a colander. Run hot water over the rice; drain again.
  • Add the butter, salt, and pepper. Sprinkle with lemon juice and toss until the grains are coated.