Recipe: Creole Rice

Name: Creole Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200 g (7 oz) of untreated white rice; 5 dl of mineral water; 50 g (1.75 oz) of farm butter, 1/2 salt or others; Parmesan; spices; Coarse salt

By chef patrick Asfaux 5/5 (2 reviews)

Prep 5 min

Cook 20 min

Total 25 min

Servings 4 serv.

Creole rice is 200g white rice rinsed until the water runs clear, then cooked for 17 minutes in 5dl boiling mineral water. Don't stir, let the water absorb completely. Separate the grains with a fork while hot, add butter and parmesan. Mineral water makes the difference for grain clarity.

Ingredients for 4 servings

Adjust for

servings

200 g (7 oz) of untreated white rice
5 dl of mineral water
50 g (1.75 oz) of farm butter, 1/2 salt or others
Parmesan
spices
Coarse salt

Step-by-step directions

1 Wash the rice until the water running through it is perfectly clear.

2 Pour the rice into 5 dl of boiling water then salt.

3 Cover the pot and let cook until the liquid is completely absorbed (17 minutes), without stirring the rice. If it is not quite cooked, add a little water and extend the cooking for a few tens of seconds until it is to your liking.

4 Separate your rice with the tines of a fork while it is still very hot.

5 Add your seasoning (butter, parmesan...) and adjust the seasoning.

The quality of the water is essential for this recipe, I chose mineral water.

A chef's advice

Creole rice is a side dish you cook year-round, but especially when you have sauced dishes that need well-separated grains. Mineral water isn't a detail: it avoids chalky impurities that stick grains together. So you get texture that holds, not white mush. What matters is rice quality itself, unprocessed white rice that hasn't absorbed moisture. Find it at a grocer with decent turnover, not a supermarket where bags sit for six months. Wine pairing is straightforward here. Plain white rice goes with almost anything: poached fish, white meat, even curry. With white fish, pick a Chablis or Muscadet. With roast chicken, a Beaujolais village works well. Skip tannic reds that would overwhelm the rice. For serving, a few grains of coarse sea salt at the end, a pinch of freshly ground white pepper. If you like, add fresh grated parmesan just before plating. Some add a knob of butter at the very end, excellent idea. Rice absorbs it and stays light.

Frequently asked questions

Can I use tap water instead of mineral water?

Technically yes, but you risk cloudiness if your water is hard. Low-mineral mineral water (Volvic, Mont-Blanc) gives cleaner grains. Tap water works if it's not too chalky. Try once to see the difference.

Why shouldn't I stir the rice while cooking?

Stirring breaks grains and releases starch, which clumps everything. Without stirring, texture stays separate. Slow, even absorption does the job. If needed, separate with a fork after cooking while hot.

How long does cooked rice keep?

In the fridge, 3 to 4 days max in a sealed container. Freezer, 2 months easily. Reheat in a pan with a splash of water to revive grains. Don't leave at room temperature beyond 2 hours.