How to cook perfect rice every time


by Frank Davis

Posted on October 24, 2009 at 5:21 PM

Updated Friday, Nov 6 at 1:58 PM

Aside from using Minute Instant Rice (which is pretty good quality and cooks up light and fluffy in only 5 minutes), here's a recipe for cooking perfect Louisiana long grain rice that will fluff "grain for grain."

Put a pot on the stove. Pour a gallon of water into it (which equates to 14 cups of water).

Crank up the fire to high. And bring the water to a rapid boil.

Then measure out up to 4 cups of rice. That means 1 cup, 2 cups, 3 cups or 4 cups.

The process will still take the 14 cups of water.

Now when the water is boiling briskly, stir in the rice.

Boiling will stop--but when it comes back to a boil, time it for exactly and precisely 14 minutes.

Then pour the rice and water into a colander, drain off all the water, and set the rice in the colander in the sink to cool slightly.

At this point, as the rice drips it will separate into single individual grains. . .perfect for all of our Naturally N'Awlins Cajun and Creole dishes.

So I submit...learn this technique and procedure and you will never again to anything other than perfectly cooked rice. ---Chef Frank