Louisiana Pecan and Popcorn Rice

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Preparation info

  • Makes over

    8 cups

    • Difficulty


Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

  • About

We had long heard of Louisiana pecan rice and wondered where the pecans came into it. Now we know—they’re in the aroma as it cooks and very subtly in the pleasing flavor of the cooked grain. Similarly, popcorn rice has nothing to do with puffed grains and everything to do with the sweet nutty, buttery aroma of the rice.

Louisiana pecan and popcorn rices are available from specialty stores and by mail order (see Mail-Order Sources). They are closely related aromatic long-grain rices, which we have found only parboiled, never plain. Parboiled Louisiana pecan and Louisiana popcorn rices have pale yellow grains when raw. When cooked, the grains butterfly, or split open, and become fatter and very bouncy. They don’t stick to each other at all.


  • 2 cups Louisiana pecan rice or popcorn rice
  • cups water
  • 1 teaspoon salt (optional)


If you wish, wash the rice well in cold water until the water runs clear, and drain well in a sieve.

Place the rice in a heavy medium pot with the water and optional salt. Bring to a vigorous boil, then cover and lower the heat to a simmer. Let cook for 20 minutes, then remove from the heat and let stand for 15 minutes before fluffing with a fork or a wooden paddle and serving.