Comments on: Creole Boiled Rice Recipe

By: Sarah

Sarah — Mon, 10 Mar 2008 05:36:26 +0000

I tried this recipe w/brown rice and it was very good — had to extend the simmering time from 11 minutes to 35 (and honestly my rice could have stood another 5-10 minutes); but the flavor and grain separation were great!

Excellent with the shrimp etoufee recipe — thank you very much, your site made my dinner.

By: Judib

Judib — Sat, 23 Feb 2008 23:21:23 +0000

Hi Danno,
I saw your comments on Mr. Lake’s Forum, and came over to visit. Your site is terrific, I’m going to enjoy exploring it.

I had to comment on the rice - that’s the way my mother and grandmother always cooked rice, with a couple of variations. We put it in boiling, salted water and once the water returns to a boil, we only leave it there about five minutes. We always rinse it in cold water, in a metal collander, after draining it. This takes out the sticky starch, and keeps the grains seperate.

Then we put the collander over a large pot of boiling water to steam a bit, ten to twenty minutes to cook it until it’s done.

Now, having said that, after Katrina I got a wild hair and bought a rice cooker. I’ve been using that ever since, just because it cuts down on the clean up.

By: Kazer

Kazer — Mon, 21 Jan 2008 21:20:27 +0000

I’ll have to try this method of cooking rice.
Something as simple as rice is really an art.
I rinse my rice a few times, untill the rinsing water is somewhat clear before I cook.
Do you?

By: JahNayNay

JahNayNay — Thu, 20 Dec 2007 21:02:59 +0000

When I first read this recipe I didn’t think I would ever use it because of the two step process of baking the rice to get the water out. The only rice I had was medium grain so I tried it. I do the Japanese rinse thing till the water runs clear, other then that I followed the recipe. It turns out perfect. Just a subtle bite and the right texture.

By: Michael

Michael — Thu, 19 Jul 2007 02:06:22 +0000

I did use long-grain brown rice for this and it worked well. Figure on a much longer cooking time, though. After 15 minutes, I turned up the heat and fully closed the cover. After about ten more minutes, it was al dente. No stickiness at all.

By: mpabner

mpabner — Fri, 18 May 2007 14:26:59 +0000

Even though this is a little late to comment, this is the only way that I cook rice. Last year I bought some Basmati from a local Indian grocery store. The directions had me make the rice this way. Their ratio was six cups water to 1 cup rice, however irrelevant. That was the best rice that I have had, outside of a Thai/Middle Eastern/Indian restaurant! I will not cook rice any other way now, even though my Grandmother would be very disappointed in me. As a bonus, the SMELL is incredible! Much stronger rice smell than when in a pot with a tight fitting lid.

By: Courtney

Courtney — Wed, 10 Jan 2007 22:43:47 +0000

Could brown rice be cooked this way?