Field to Feast: The Best Darn Pot of Rice

Rice is one of our favorite crops to profile on Field to Feast because of its versatility and great flavor. Before it makes it to our plates, it’s also a large and important commodity in the fields of Louisiana.

In this most recent edition of Field to Feast, we had the pleasure of meeting up with Beth James and Rolando Sanchez of James Farms, located right outside of Opelousas. Beth and Rolando grow and mill Prairie Ronde Rice. One thing that makes this rice unique is they grow only one variety and they mill it themselves. This helps with quality control and allows for the rice to cook evenly and delicious every time!

We took some Prairie Ronde Rice with us to cook with Executive Chef Tory McPhail at his home kitchen in New Orleans. Chef Tory has a way of making everything taste fantastic, but with this perfect ingredient, he makes the job look easy.

Jump in the kitchen with us and try this recipe out for yourself. And remember to “Think Rice”!

Meet Your Local Farm -- James Farms of Prairie Ronde

James Farms in Prairie Ronde, Louisiana is owned by Beth James and managed by Rolando Sanchez. Originally a crawfish farm, this 40-year-old operation began growing rice to feed the crawfish. Today, James Farms grows the rice for Prairie Ronde Rice, which you can find in select grocery stores or order online.

Best Darn Pot of Rice

1 tablespoon of Olive Oil
1/2 clove garlic, peeled and minced
2 tablespoons minced shallots
2 bay leaves
Kosher salt and freshly ground black pepper to taste

Sweat down your vegetables
Add 1 cup of rice
Coat rice with olive oil, garlic, and shallots mixture
Add 2 cups cold water
Bring up to a simmer and push to the back of the stove to steam for 15 minutes. (Read rice packaging for cook times).

To flavor the Rice: