Boiled Rice - - The New Orleans Cookbook

The New Orleans Cookbook - 1975

Source:  Rima Collin and Richard Collin, The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present (New York: Alfred A. Knopf, 1976), 17.

ID:  R00020

"Firm, fluffy, freshly prepared boiled rice is the essential accompaniment... Rice is served with gumbos, bean dishes, crawfish bisque, and étouffées, and many other dishes."  ~Rima and Richard Collin

Servings:  4


  • 1 cup long grain white rice
  • 2 cups cold water
  • 1 tsp salt
  • 1 tsp salted butter


01. In a heavy 3-Quart saucepan with a tight-fitting cover, combine all of the ingredients and bring to a boil over High heat.

02. Stir once with a fork; then cover tightly and reduce to very Low heat. Cook, covered, for exactly 15 minutes; do not lift the cover during cooking.

03. Remove the pan from the heat. Uncover; then gently fluff the rice with a fork. Serve warm.

04. To keep the rice warm for up to 25 minutes for second helpings, keep the heavy saucepan covered after serving, or place the covered saucepan in a preheated 175ºF oven. See Tips and Suggestions.