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Basic Louisiana White Rice Recipe

Staff Writer

This recipe will work with most long-grain rices, including Popcorn Rice. Save some of the fat skimmed from your chicken stock to perfume the rice with many wonderful flavors.

Adapted from My New Orleans: The Cookbook by John Besh.

Deliver Ingredients


  • 1 tablespoon chicken fat, extra-virgin olive oil, or butter
  • 1 small onion, minced
  • 1 ½ cups long-grain white rice, preferably Popcorn Rice or another type from Louisiana
  • 3 cups John Besh's Chicken Stock
  • 1 bay leaf
  • 1-2 pinches salt


Put the fat, oil, or butter and the onions into a medium saucepan and sweat the onions over moderate heat until they are translucent, about 5 minutes. Pour the rice into the pan and stir for 2 minutes. Then add the chicken stock and bring to a boil. Add the bay leaf and salt.

Cover the pan with a lid, reduce the heat to low, and cook for 18 minutes. Remove the pan from the heat, fluff the rice with a fork, and serve.

Rice Shopping Tip

Rice is enjoyed in almost all cuisines and is readily available globally. For a simple side dish to any meat or vegetable entrée, rice is a great complement.

Rice Cooking Tip

Be sure you are using the correct type of rice needed to obtain the result you are looking for. Long grain rice stays fluffy and individual while shorter grain rice is starchier. Also, rinse all rice before use.

Rice Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.