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Boiled Rice a LA Creole

Boiled rice cooked in salted water, then steamed until flakes separate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Boiled Rice a LA Creole

Ingredients

Directions

Prepare

  1. Wash the rice.

Boil and blanch

  1. Stir the rice into the boiling water little at a time to avoid disturbing the boil.

  2. Boil hard for 20 minutes.

  3. Remove the rice and place it in a colander.

  4. Blanch the rice with cold water and drain.

Steam

  1. Put the rice in a pot, cover tightly, and set on the back of the stove.

  2. Allow to steam for 20 minutes or more until each flake of rice is separate.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Head rice
Its whole, intact grains hold their shape and stay separate when cooked, giving the dish its firm, fluffy texture.

The step that matters

Stir the rice in little at a time. Adding rice gradually keeps the water at a hard boil. A large batch added at once cools the water, slowing cooking and letting grains clump together.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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