Gumbo Rice

written by Jessica Chiasson Wood on October 17, 2012 in Cajun and Vegetarian with one Comment

Gumbo rice also known as Boiled Cajun Rice is the rice that is served with dishes such as Gumbo, Red Beans & RiceEtouffee, and many Cajun & Creole dishes that call for rice.

I love this rice because the grains stay separate and I take a few extra steps to make sure the rice does not get sticky during cooking.

I recently did a post on Homemade Seafood Stock since the weather is finally cooling off…with these 2 recipes you are on a great start for GUMBO!

Gumbo Rice
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Cajun
  • 1 cup of Basmati Rice
  • 1 ½ cups chicken stock, seafood stock, or vegetable stock depending on the dish
  • 1-tablespoon extra virgin olive oil
  • 1-tablespoon sea salt
  • 2 fresh Bay leaves
  1. Rince the rice and drain.
  2. Place drained rice into a saucepan and add broth, bay leaves, olive oil, and sea salt.
  3. Place uncovered saucepan over high heat and bring to a boil, stirring occasionally, only a few times needed.
  4. Let the broth reduce just below the rice level and lower the heat.
  5. Place the lid on tightly and simmer for 13 minutes or until liquid is absorbed.
  6. Remove from heat
  7. Give the rice a good fluff
  8. Cover and allow to sit for 15 minutes
  9. Fluff, remove the bay leaves, and serve.
My first step to make sure the rice does not get sticky is to rinse the rice two times to remove any extra starch. Second is the tablespoon of extra virgin olive oil.

Note: Basmati rice is most often used for Cajun and Creole dishes. I always have a 20 lb bag on hand.

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