Creol Picked Rice
Staple food for most of the world population. Rice occupies a central place in the nutrition of the people of Caribbean and Creole cultures. A traditional product in Africa, its use has spread across the globe with the different colonizations era since the 15th century.
There are 3 types of grain: long grain rice, medium grain rice, short or round grain rice. The long grain rice is light, non-sticky and separate well. It includes Basmati rice, Jasmine rice and Ferrini rice. Les riz a grain moyen et court sont les riz Arborio, Carnaroli, Vialone et Nano. The medium and short grains include Arborio rice, Carnaroli rice, Vialone rice and Nano rice. For my part, I prefer to use jasmine rice. Its perfume gives a much more flavorful taste. Cooking rice varies from one culture to another.
Apart from white rice, which commands a more or less uniform recipes, where the variety of versions from the different Creole, Cajun and Caribbean regions depend on the ingredients incorporated in the recipes. Rice is a component of several dishes, appetizers to desserts, but mainly serve as a main course. It can be served as a side dish, main course or baked.
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