Creole Rice

By Pierre Franey

Published May 19, 1992

Total Time
20 minutes
Rating
5(11)
Comments
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Ingredients

Yield:4 servings

  • 4 cups water

  • Salt and freshly ground pepper to taste

  • 1 cup converted or parboiled rice

  • 1 tablespoon butter

  • 2 tablespoons fresh lemon juice

  • ¼ teaspoon Tabasco to taste

  • 2 tablespoons finely chopped flat parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

12 grams carbs; 8 milligrams cholesterol; 81 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 675 milligrams sodium; 1 gram protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Drain the rice well. Add the butter, lemon juice, Tabasco, ground pepper and parsley. Blend well and serve.

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Ratings

5 out of 5
11 user ratings
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Comments

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Es

This method for cooking rice works but I prefer the lid-on, 17-minute result. This rice will be stickier. Reality is I like rice most any way.

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