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And the Valley Cooks: Rice

A staple of any southern kitchen.

If you grew up in South Louisiana, chances are rice was a staple of your diet. My mom had it with virtually every meal, and that was pretty close to my own childhood as well.

And sure, you can just buy an electric rice cooker and it’ll do fine in a pinch.

Or, you can do it the right way. The way your maw-maw used to. Behold: perfect stove-top rice.


2 cups long-grain white rice

3 cups water

2 tbsps unsalted butter

1 tsp kosher salt


1. You’ll want to start by heating your water, either in a separate pot or water kettle. Whatever works for you. You’ll want it right at a boil by the time you add it to your rice.

2. In a large sauce pan, melt the butter over medium heat. Once it completely melts, stir until the butter stops producing bubbles and just barely starts to turn brown. Just the slightest change in color.

3. Add the uncooked rice and stir well to toast slightly. Stir for two or three minutes, until you start to see the rice brown or smell some slight nuttiness from the pan.

4. Add the salt, poor the boiling water over the mixture very carefully. Stir well, reduce heat to medium and cover for 20 minutes.

5. After 20 minutes, remove from heat and let rest for five minutes. Flake with a fork before serving.