Pierre Franeys Riz Creole Food

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RIZ CREOLE



Riz Creole image

This Creole rice was intended to be served with jambalaya, but works well with any number of dishes. It is simple to make, and once mastered will become a go-to dish.

Provided by Pierre Franey

Categories     side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 6

6 cups water
Salt to taste if desired
Freshly ground pepper to taste
1 1/2 cups long-grain rice
1 1/2 tablespoons butter
1 1/2 teaspoons lemon juice

Steps:

  • Bring the water to a boil in a saucepan and add salt and rice. When the water returns to a 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.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 1 gram, Carbohydrate 28 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 504 milligrams, Sugar 0 grams, TransFat 0 grams

CREOLE RICE



Creole Rice image

Provided by Pierre Franey

Categories     easy, quick, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 cups water
Salt and freshly ground pepper to taste
1 cup converted or parboiled rice
1 tablespoon butter
2 tablespoons fresh lemon juice
1/4 teaspoon Tabasco to taste
2 tablespoons finely chopped flat parsley

Steps:

  • Bring the water, with salt, to a boil in a saucepan. Add the rice and stir well. Bring back to a boil and simmer for about 15 minutes, stirring occasionally.
  • Drain the rice well. Add the butter, lemon juice, Tabasco, ground pepper and parsley. Blend well and serve.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 675 milligrams, Sugar 0 grams, TransFat 0 grams

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