Chef Folse's Perfect Steamed White Rice

Prep Time: 30 Minutes
Yield: 3 Cups

Rice is second in importance only to the roux in Cajun and Creole cooking. In South Louisiana, we begin the day with rice for breakfast. Riz jaune or yellow rice, two eggs cracked over fried rice and season with boudin blanc, is considered a mainstay in many homes. Throughout the day, rice continues to find its place on the table. You will find rice everywhere, served with gumbo, etouffee, sauce piquante, crawfish bisque, and of course, our famous red beans. Even in dessert, we incorporate rice. One of the finest desserts in Cajun country is rice pudding, cooked rice blended into vanilla custard and served warm. Rice is a natural for the hard-working Cajun, who can look over a rice field and calculate how many gallons of seafood gumbo it will take to cover it. From time to time, we in bayou country may eat potatoes, pasta or grits, but nothing will ever take the place of rice in Cajun cuisine.


1 cup long grain rice
1 and 1/2 cups water
1 tsp salt
1 tbsp butter

Wash rice a minimum of two times in clear cold water and drain well. In a heavy-bottomed saucepot, combine all ingredients and stir well. Over medium-high heat, bring the mixture to a rolling boil then reduce to lowest setting. Cover and cook 30 minutes. NOTE: Do not remove cover during the 30 minutes cooking time. Remove from heat and allow to sit 10-15 minutes prior to serving.