New Orleans, La. – The Cajun folklorist Barry Jean Ancelet is credited with a maxim that goes like this: in Acadiana your favorite boudin is always from the purveyor closest to home, while your favorite crawfish is invariably found rather far away.
1 Cup of Rice 2 Cups of Water or Stock 1/2 teaspoon salt (if desired) 1 tablespoon butter (if desired) 1 Egg for each cup of rice
Prepare rice: 1. Bring the water to a boil. 2. Add the rice, 1/2 teaspoon of salt and 1 tablespoon of butter, stir once. 3. Cover the pot and return the water to a boil. 4. Immediately turn the stove down to simmer and cook about 15-20 minutes.
Rice is usually done when the water is completely absorbed.