John Besh’s Rice Recipe: New Orleans-Style Flavor in Every Grain

This recipe captures the essence of New Orleans cooking with a simple yet flawless technique for perfect rice every time. John Besh’s approach transforms basic ingredients into something extraordinary through careful attention to detail and tradition.

The method relies on equal parts rice and liquid, cooked low and slow until each grain is tender and distinct. A touch of butter or oil at the start adds richness, while a pinch of salt enhances the natural flavors without overpowering them.

What emerges is rice with a light, fluffy texture that soaks up sauces or stands proudly on its own. This dish proves that great cooking often starts with mastering the fundamentals.

Serve it as a base for gumbo, étouffée, or alongside your favorite protein. The simplicity of the preparation makes it versatile for any meal.

Ingredients for John Besh Rice

Master the fundamentals with these essential New Orleans pantry staples and simple additions.

The rice is the foundation—long-grain white rice like Carolina Gold or standard long-grain works best. Rinsing removes excess starch for fluffier grains. For liquid, water is traditional, but chicken stock adds depth. Unsalted butter lets you control the salt content, though a neutral oil like avocado oil works equally well for a lighter touch.

No long-grain white? Jasmine or basmati can substitute, but adjust water slightly (reduce by 2 tbsp per cup). Skip the bay leaf if unavailable—it’s subtle. For garnish, dried parsley or chives work in a pinch, though fresh is ideal. The butter can be swapped for olive oil, but it changes the flavor profile slightly.

Store uncooked rice in an airtight container in a cool, dry place for up to 1 year. Cooked rice keeps in the fridge for 4-5 days or can be frozen for 6 months. Reheat gently with a splash of water to restore moisture.

Step-by-Step Instructions for New Orleans-Style Rice

Master the technique that delivers perfectly fluffy, flavorful rice with every batch.

Step 1: Rinse and Prepare the Rice

Place the 2 cups Long-Grain White Rice in a fine-mesh strainer and rinse under cold running water until the water runs completely clear. This removes excess starch that can make rice gummy. I always use my fingers to gently agitate the grains for thorough rinsing.

While the rice drains, thinly slice the 2 whole Green Onions and chop the 0.25 cup Fresh Parsley. Having these garnishes ready ensures you can finish the dish immediately once the rice is cooked. This mise en place approach prevents last-minute rushing.

Step 2: Toast the Rice in Butter

In a heavy-bottomed pot with a tight-fitting lid, melt the 2 tbsp Unsalted Butter over medium heat. Add the drained rice and stir to coat each grain with butter. Toast the rice for 2-3 minutes, stirring frequently, until it becomes slightly translucent at the edges and emits a nutty aroma.

This toasting step is crucial—it enhances the rice’s natural flavor and prevents it from becoming mushy. Watch carefully to avoid browning the butter. At this point, add the 1 whole Bay Leaf, 1 tsp Kosher Salt, and 0.5 tsp Freshly Ground Black Pepper to bloom their flavors in the hot fat.

Step 3: Add Water and Simmer

Pour in the 4 cups Water and stir to combine. Increase heat to high and bring to a rolling boil. You’ll see the rice grains dancing in the water as it heats. Once boiling, reduce the heat to the lowest setting, cover with the lid, and let it simmer undisturbed.

Cook the rice for 18-20 minutes. Do not lift the lid during this time—the steam trapped inside is what cooks the rice evenly. You’ll know it’s working when you hear a gentle hissing sound that gradually subsides as the water absorbs.

Step 4: Rest and Fluff

After 20 minutes, turn off the heat but leave the pot covered. Let the rice rest for an additional 10 minutes. This resting period allows the grains to steam in their own moisture, becoming tender and separate without sticking.

Remove the bay leaf and discard it. Gently fluff the rice with a fork, lifting from the bottom to separate any grains that might have stuck together. The rice should be tender with no hard center, and each grain should remain distinct and glossy.

Step 5: Finish and Garnish

Transfer the rice to a serving bowl. The grains should be light and fluffy, with a subtle buttery aroma. Sprinkle the prepared green onions and fresh parsley evenly over the top. These fresh elements add a bright contrast to the rich, savory rice.

Serve immediately while hot. The final dish should have a clean, white appearance with flecks of green from the garnishes. Each bite should offer perfectly cooked rice with a hint of New Orleans-inspired depth from the bay leaf and butter.

Wine and Beer Pairings for This Recipe

White Wine Pairings

A crisp Sauvignon Blanc from New Zealand cuts through the buttery richness with its bright acidity. I love how the citrus notes complement the subtle bay leaf aroma. For a local touch, try a Louisiana Muscadet—its mineral quality pairs beautifully. 🍷

Red Wine Options

Lighter reds work well here. A chilled Pinot Noir from Oregon offers earthy notes that harmonize with the rice’s depth. Avoid heavy tannins—they’ll overpower this delicate dish. I often reach for Burgundy for its versatile profile.

Beer Pairings

A clean American lager like Abita Amber (a Louisiana favorite) enhances the dish without competing. For craft options, a wheat beer with citrus notes complements the butter and herbs. The carbonation cleanses your palate between bites. 🍺

Non-Alcoholic Choices

Sparkling water with a squeeze of lemon brings brightness to each bite. I also enjoy sweet tea—its subtle sweetness balances the savory rice. For a festive option, try ginger beer with its spicy kick.

Frequently Asked Questions