Difference between revisions of "Creole Rice"
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# Simmer over low heat for 5 minutes until the [[rice]] [[grains]] are completely dry. | # Simmer over low heat for 5 minutes until the [[rice]] [[grains]] are completely dry. | ||
| − | [[Category:Martiniquais Recipes]] | + | [[Category:Martiniquais cuisine]] |
| − | [[Category:Martiniquais Appetizers]] | + | [[Category:Recipes Recipes]] |
| + | [[Category:Martiniquais cuisine]] | ||
| + | [[Category:Appetizers Recipes]] | ||
[[Category:Thyme Recipes]] | [[Category:Thyme Recipes]] | ||
[[Category:White rice Recipes]] | [[Category:White rice Recipes]] | ||
[[Category:Cereals Recipes]] | [[Category:Cereals Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Revision as of 16:05, 8 May 2012
Description
Ingredients
- 2½ cups long-grain white rice
- 1 teaspoon salt
- 1 Onion, peeled
- 1 branch parsley
- 1 branch thyme
- 1 carrot, peeled
Directions
- Soak the rice in cold water for 15 minutes and drain.
- In a large saucepan, bring 6 cups of water to a boil. Add salt, Onion, parsley, thyme, and carrot. Add the rice and simmer over medium heat for 20 minutes.
- Remove the Onion, parsley, thyme, and carrot. Drain the rice in a colander. Rinse under cold running water. Drain again and turn into saucepan.
- Simmer over low heat for 5 minutes until the rice grains are completely dry.
