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Creole Boiled Rice

The simple water/rice ratio is:
1 quart of Boiling water / 1 cup of Rice
The goal here is not to absorb all of the liquid into the rice like most recipes. The goal is to make the rice tender, then drain the rice! Think Pasta. I use Basmati or Jasmine Rice.
Print Recipe
Cook Time 11 minutes
Baking time 15 minutes
Course Side Dish
Cuisine Cajun
Servings 4 people

Equipment

  • 1 pot

Ingredients
  

  • 1 quart Water, boiling
  • 1 cup Basmati or Jasmine rice
  • 2 bay leaves
  • 1 tbsp Kosher Salt
  • 1 tbsp Unsalted Butter

Instructions
 

  • Bring the water to a boil with the Bay leaves. Add the salt.
  • Add the rice, stir to make sure the rice doesn’t stick! Do Not Stir again! If you agitate the rice too much, it gets sticky! So give it a good stir, when it comes back to a boil, partially cover it.
  • Cook for about 11 minutes, but taste it, don’t trust me! It should have some bite, but a crunch is bad, Call it Al Dente, like I said, think Pasta.
  • When it’s tender, drain it, pluck out the bay leaves, and if desired, place it into a 400 degree oven with the butter patted on top for about 15 minutes; this helps dry the rice out.