Rice is to Cajuns what pasta is to Italians. It is served in many forms, as a side dish to sop up gravy from a main dish, as a thickener for gumbo, as filler for boudin and stuffing. and as a delicious desert such as rice pudding.
Ingredients:
- 2 cups rice
- 2 cups water
- 2 teaspoons salt
Directions:
- Wash the Rice: Place the rice in a fine-mesh sieve or colander and rinse it thoroughly under cold running water. Continue rinsing until the water runs clear, removing excess starch from the rice grains.
- Prepare the Pot: In a heavy aluminum pot with a tight-fitting lid, combine the rinsed rice, water, and salt. Stir briefly to distribute the salt evenly throughout the water and rice mixture.
- Bring to a Boil: Place the pot on the stove over medium-high heat and bring the rice mixture to a boil. Once it begins to boil, give it a good stir to ensure the rice is evenly distributed in the pot.
- Simmer: Reduce the heat to low to maintain a gentle simmer. Cover the pot tightly with the lid to trap the steam inside, allowing the rice to cook evenly.
- Cook: Let the rice simmer gently for approximately 15 minutes. During this time, avoid lifting the lid or stirring the rice, as this will release steam and disrupt the cooking process.
- Check for Doneness: After 15 minutes, remove the pot from the heat and carefully lift the lid. All the water should be absorbed, and the rice grains should be tender but not mushy. If there is still excess water, return the pot to low heat and cook for an additional few minutes, covered, until the water is fully absorbed.
- Serve: Once the rice is cooked to perfection, fluff it gently with a fork to separate the grains. Serve the rice hot as a side dish or use it as a base for your favorite recipes. Serves 6 people.
Growing up, my mother sold ride in 100 lb. sacks of rice to people who came to town to stock up for their outlying farms or fishing grounds.
