Creole Rice: Difference between revisions

Revision as of 21:30, 11 February 2025

1 quart of 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, drain water, fluff with fork

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 ===Ingredients===
-*1/3 Cup of Greek Yogurt
+*1 quart of Water
-*2 Tbsp EVOO
+*1 Cup Basmati or Jasmine Rice
-*1 Tbsp Apple Cider Vinegar
+*2 Fresh Bay Leaves (If you have to use dried, do so, but damn….. the fresh are so much better!)
-*2 Tbsp chopped fresh dill
+*1 Tablespoon Kosher Salt
-*1/2 tsp kosher salt
+*1 Tablespoon Unsalted Butter (Optional)
-*1/4 tsp black pepper
-*1 tsp honey
-*2 large cucumbers (seeded and diced)
-**For presentation, peel cucumber in stripes
-*1 pint of grape tomatoe (halved)
 ===Directions===
-#In a large bowl, whisk together yogurt, EVOO, vinegar, honey, salt and pepper
+#Bring the water to a boil with the Bay leaves. Add the salt.
-#Add cucumber and tomato, mix to coat
+#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, drain water, fluff with fork