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Creole, Pasta/Rice | |
| 1 quart of Boiling Water 1 Cup Basmati or Jasmine Rice 2 Fresh Bay Leaves (If you have to use dried, do so, but damn�.. the fresh are so much better!) 1 Tablespoon Kosher Salt 1 Tablespoon Unsalted Butter (Optional) | |
| Bring the water to a boil with the Bay leaves. Add the salt. Add the rice, stir to make sure the rice doesn�t stick! Do Not Stir again! If you agitate the rice too much, it gets sticky! So give it a good stir, when it comes back to a boil, partially cover it. Cook for about 11 minutes, but taste it, don�t trust me! It should have some bite, but a crunch is bad, Call it Al Dente, like I said, think Pasta. When it�s tender, drain it, pluck out the bay leaves, and if desired, place it into a 400 degree oven with the butter patted on top for about 15 minutes; this helps dry the rice out. | |
Unrated | |
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