Riz Creole Recipes

PIERRE FRANEY'S RIZ CREOLE

M. Franey offered this recipe for those of us who like our rice cooked separately from our Jambalaya. It's an interesting way to make the rice, though don't try if you don't have a good, heavy sauce pan to make it in.

Provided by Chef Kate

Categories Long Grain Rice

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 5

Pierre Franey's Riz Creole image

Steps:

Bring the water to a boil in a heavy sauce pan and add salt and rice.
When the water returns to a boil, allow it to boil vigorously for exactly 17 minutes (these French chefs!).
Drain in a colander; run under very hot water and drain again.
Add the butter, salt and pepper to taste, sprinkle with the lemon juice and toss until the grains are coated.
Voila!

Nutrition Facts : Calories 194.6, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 27.5, Carbohydrate 37.1, Fiber 0.6, Sugar 0.1, Protein 3.3

Ingredients

6 cups water
salt & freshly ground black pepper
1 1/2 cups long grain rice
1 1/2 tablespoons butter
1 1/2 teaspoons lemon juice, fresh

CREOLE RICE

I've found a fast and fantastic way to turn leftover rice into a spectacular side dish. I spice it up with Creole seasoning and pepper to give it a boost of flavor, then sprinkle it with paprika for color. Rest assured that no one will figure out the zippy combination is a "second-day dish".

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 4

Creole Rice image

Steps:

In a small saucepan, melt butter; add Creole seasoning and pepper. Cook over medium heat for 3 minutes. Stir in rice. Cover and heat through.

Nutrition Facts : Calories 203 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 282mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

Ingredients

1/4 cup butter, cubed
1 teaspoon Creole seasoning
1/8 teaspoon pepper
2 cups cooked long grain rice

RIZ CREOLE

This Creole rice was intended to be served with jambalaya, but works well with any number of dishes. It is simple to make, and once mastered will become a go-to dish.

Provided by Pierre Franey

Categories side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 6

Riz Creole image

Steps:

Bring the water to a boil in a saucepan and add salt and rice. When the water returns to a boil, let rice boil vigorously for exactly 17 minutes.
Drain in a colander; run hot water over the rice. Drain again.
Add the butter, salt and pepper. Sprinkle with lemon juice and toss until the grains are coated.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 1 gram, Carbohydrate 28 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 504 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

6 cups water
Salt to taste if desired
Freshly ground pepper to taste
1 1/2 cups long-grain rice
1 1/2 tablespoons butter
1 1/2 teaspoons lemon juice

DIRI AK DJON DJON (HAITIAN BLACK MUSHROOM RICE)

The name "diri djon djon," is the Haitian Creole term for black mushroom rice. This flavorful dish was taught and brought to me by my Haitian husband. It's so good. We make it at the least, every 2 weeks! He says I now make it better than him! Serve with a side of boiled plantains (bannann peze).

Provided by Calixtes Bon Vivre

Categories World Cuisine Recipes Latin American Caribbean

Time 50m

Yield 8

Number Of Ingredients 15

Diri ak Djon Djon (Haitian Black Mushroom Rice) image

Steps:

Heat oil in a large pot over medium heat. Add Scotch bonnet pepper, bouillon cubes, red pepper, onion powder, kosher salt, black pepper, and thyme; cook and stir until cubes dissolve. Add garlic and saute for another 4 minutes. Turn up heat to medium-high; stir in lima beans and cook for 4 minutes. Pour in coconut milk and bring to a boil; stir until mixture turns black.
Meanwhile, bring water to a boil in another pot. Stir in rice and let boil for about 10 minutes. Turn heat down to medium and mix in coconut milk mixture; cook for about 7 minutes more. Reduce heat to low.
Place a clean dishcloth over the pot. Put a lid over the top and allow to steam for at least 15 to 20 minutes. Uncover and serve.

Nutrition Facts : Calories 866.8 calories, Carbohydrate 92.7 g, Cholesterol 0.2 mg, Fat 49.6 g, Fiber 11.5 g, Protein 17.1 g, SaturatedFat 20.8 g, Sodium 1759.1 mg, Sugar 4.7 g

Ingredients

1 cup canola oil
1 Scotch bonnet chile pepper, chopped
2 cubes black mushroom-flavored bouillon (such as Maggi® Djon Djon)
1 cube chicken bouillon (such as Maggi®)
1 cube seasoning bouillon (such as Maggi®)
2 tablespoons crushed red pepper
2 tablespoons onion powder
2 tablespoons kosher salt
2 tablespoons ground black pepper
1 tablespoon ground thyme
3 tablespoons minced garlic
2 cups frozen lima beans
2 (14 ounce) cans coconut milk
6 cups water
3 cups uncooked jasmine rice

CREOLE RICE

Provided by Pierre Franey

Categories easy, quick, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Creole Rice image

Steps:

Bring the water, with salt, to a boil in a saucepan. Add the rice and stir well. Bring back to a boil and simmer for about 15 minutes, stirring occasionally.
Drain the rice well. Add the butter, lemon juice, Tabasco, ground pepper and parsley. Blend well and serve.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 675 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

4 cups water
Salt and freshly ground pepper to taste
1 cup converted or parboiled rice
1 tablespoon butter
2 tablespoons fresh lemon juice
1/4 teaspoon Tabasco to taste
2 tablespoons finely chopped flat parsley

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Riz Creole Recipes

PIERRE FRANEY'S RIZ CREOLE

M. Franey offered this recipe for those of us who like our rice cooked separately from our Jambalaya. It's an interesting way to make the rice, though don't try if you don't have a good, heavy sauce pan to make it in.

CREOLE RICE

I've found a fast and fantastic way to turn leftover rice into a spectacular side dish. I spice it up with Creole seasoning and pepper to give it a boost of flavor, then sprinkle it with paprika for color. Rest assured that no one will figure out the zippy combination is a "second-day dish".

RIZ CREOLE

This Creole rice was intended to be served with jambalaya, but works well with any number of dishes. It is simple to make, and once mastered will become a go-to dish.

DIRI AK DJON DJON (HAITIAN BLACK MUSHROOM RICE)

The name "diri djon djon," is the Haitian Creole term for black mushroom rice. This flavorful dish was taught and brought to me by my Haitian husband. It's so good. We make it at the least, every 2 weeks! He says I now make it better than him! Serve with a side of boiled plantains (bannann peze).

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