Classic Red Rice Recipe Epicuriouscom

CLASSIC RED BEANS AND RICE

Steps:

• Rinse the beans under cold water in a colander. Throw away any broken beans or pebbles. Put the beans into a large bowl and add enough water to cover them by about 2 inches. Soak overnight or for at least 8 hours. (Quick method = bring the beans and enough water to cover them by 2 inches to a boil in a large pot over high heat and cook for 2 minutes, then remove from the heat and cover tightly, let stand for 1 hour.).
• Heat up the oil in a big, heavy stockpot over med-high heat. Add the onions, bell peppers and garlic - cook, stirring, for about 4 minutes or until softened. Add the sausage, salt, Creole seasoning, cayenne, black pepper, thyme and the bay leaves. Cook, stirring, for about 4-5 minutes or until the sausage is browned. Add the ham hock and cook for 3 minutes.
• Drain the beans and add them to the pot. pour in enough stock to cover the whole mixture by about 1 inch. Bring this to a boil over high heat. Reduce the heat to med-low and simmer, uncovered, until the beans are tender, stirring occasionally - approx 2 hours. Remove and throw away the bay leaves.
• Mash up about 1/4 of the bean mixture. This will thicken the juices. Remove the ham hock and let cool slightly. Slice the meat from the bone, throwing away the skin and bones. Return the meat to the pot and heat it through.
• Spoon the rice into bowls and top with the beans. Relax and enjoy!

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

PERFECT RICE

Steps:

• Bring the water to a boil in an uncovered pan over medium-high heat; add a pinch of salt and the rice, then stir once and return to a boil. As soon as it boils, reduce the heat to low; cover, and set the timer to 15 minutes for white rice and 30 for brown.
• Leave the lid on throughout the cooking process; if you lift it, return it quickly. Toward the end of the cooking time, check the rice. You'll know it's done when there are craters in the surface that aren't full of water.
• Let the rice sit before serving, covered but removed from heat, 5 to 10 minutes for white and 15 for brown. Fluff with a fork before serving.
• If you cook rice often, you may want to invest in a rice cooker. These handy machines are nearly foolproof if you follow the manufacturer's instructions. Rice cookers will also hold cooked rice at the perfect temperature for hours. Here is the basic process:
• Put the rice in the cooker and add a pinch of salt and the water; secure the top and press the start button. The machine will automatically adjust the cooking time for white or brown rice.
• When the cooker stops, the rice is ready to eat; there is no need to let the rice sit before serving. When dishing out the rice, use a wooden or plastic spoon to avoid scratching the nonstick canister.