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Creole Dancer
Matisse, Henri
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La Belle Cuisine - More Side Dish
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"To cook is to
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Creole-Style
Boiled Rice
 
"New Orleans food is as
delicious as the less criminal forms of sin."
~ Mark Twain, 1884
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Creole-Style Boiled Rice
 
Commander's Kitchen:
Take Home the True Tastes of New Orleans
with 200 Recipes from Commander's Palace Restaurant
by Ti Adelaide Martin and Jamie Shannon
2000, Broadway Books, a division of Random House, Inc.
“Rice
is the major staple of Louisiana cooking, and it’s always called
boiled
rice, not steamed rice, probably because you keep the water
boiling. With so
many meandering rivers, lakes, streams, and bayous
slicing through the state,
Louisiana has lots of the boggy flatlands
where rice thrives almost effortlessly.
It’s so abundant that we’re
always using it to stretch a meal for unexpected
guests. We serve boiled
rice in cakes, as hot calas (rice cakes served with cane
syrup), in
rice
dressing, in stuffing, in
jambalaya, with
red beans, and on and on.
We
serve long-grain and short-grain. Our rice is unusual in that it starts
on the stovetop and finishes in the oven. This is a true Creole
technique. This is the
perfect amount for our gumbos, though you’ll
need more for our beans and rice.”
Makes
4 side-dish servings, each 2/3 cup
1
cup long-grain rice, such as basmati
1
quart water
1
teaspoon salt
2
bay leaves, fresh if possible
Kosher
salt and freshly ground pepper to taste
Preheat
the oven to 325 degrees F. Wash
the rice three times with cold
water, each time stirring the rice with
your hands, then dumping out the
water. Drain rice thoroughly.
Bring
the water and salt to a rolling boil in a large ovenproof pot that has
a lid, add the rice and bay leaves, and stir occasionally and gently with
wooden spoon until the water returns to a boil. Stirring will release
the
starch, so avoid overstirring, and, when boiling, do not stir at
all. The
boiling prevents the rice from sticking.
Cover
the pot but with the lid slightly ajar to let steam out. Continue
boiling for about 12 minutes or until the grains soften and water
appears
to dissipate. The grains will swell and become tender to the
touch.
Drain
the rice by creating a small opening a small opening between the
cover
and the pot. Season with additional salt and pepper, and dot it with
the
butter.
Remove
lid and place in the preheated oven for 5 to 6 minutes, taking
care not
to brown it. Do not stir. Remove the rice from the pot and place
it in a
serving bowl to prevent carryover cooking.
New
Orleans restaurants in the aftermath
of Hurricanes Katrina and Rita
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