Preparation info

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Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

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When properly boiled, Rice should be snowy white, perfectly dry and smooth, and every grain separate and distinct. To attain this end, put a quart of water on the fire, and let it boil well, with a teaspoonful of salt. Wash a cup of Rice well in cold water. When the water commences to boil well, add the Rice. Stir occasionally and gently with a wooden spoon. The boiling water will toss the grains of Rice, and prevent them from clinging together. As soon as the grains commence to soften, do not, under any circumstances, stir or touch the Rice again. Let it continue to boil rapidly for about twenty minues, or until the grains begin to swell out, and it appears to thicken. This is easily ascertained by touching one of the grains with your finger. When it has reached this stage, take the cover off and pour off the water, and set the pot in the oven, so that the Rice may swell up. Let it stand in the oven about ten minutes. Do not let it brown, but simply dry — that is, let the water which rises dry out of the Rice. Take it off, and let it stand a few minutes. Then pour out into a dish. Every grain will be white and beautiful, and stand apart, because the drying in the oven will have evaporated the moisture, leaving the Rice soft, snowy white and perfectly dry.

Boiled Rice is delicious served with Chicken, Turkey, Crab or Shrimp or Okra Gumbo, as also with many vegetables, all daubes, and with gravies of all kinds. It is the standing dish on every Creole table.