Creole Rice

By Pierre Franey

Total Time
20 minutes
Rating
5(9)
Comments
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings
  • 4cups water
  • Salt and freshly ground pepper to taste
  • 1cup converted or parboiled rice
  • 1tablespoon butter
  • 2tablespoons fresh lemon juice
  • ¼teaspoon Tabasco to taste
  • 2tablespoons finely chopped flat parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

81 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 675 milligrams sodium

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
9 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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