A comforting stove-top white rice recipe, perfect to accompany Creole-Cajun classics like Gumbo or Étouffée. The recipe includes tips for preventing burnt rice and seasoning.
1. Combine 2 cups of white rice (no parboil), 3 cups of water (adjust for desired fluffiness/stickiness), and about 1 tablespoon of salt in a pot.
2. Bring the rice to a boil with the top off.
3. Once you see bubble holes form, cut off the stove.
4. Cover the pot. For best results and to eliminate a burnt taste, add a piece of bread while the rice is steaming.
5. Let the rice stay warm and continue to steam. You can cook your rice during or before preparing other food.
6. Have fun and season your rice with chicken bouillon or garlic powder to taste. Optionally, add butter for 'butter rice'.
