Rice Creole

Preparation info

  • Difficulty


  • Yield:

    6 to 8


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 6 cups water
  • Salt to taste, if desired
  • cups long-grain rice
  • tablespoons butter
  • Freshly ground pepper to taste
  • teaspoons lemon juice


  • 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.