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.
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.
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