PASS THE RICE It’s been said that Louisianians consume as much rice in one year as any other Americans eat in five. It calms the spiciness of our gumbos and stews. It’s the basis for our jambalaya and rice dressing, and is coupled with creamy red beans for traditional Monday lunch fare. For many locals who live in south Louisiana, a day without a link of boudin (made with rice) for breakfast is a day not worth living. In Louisiana rice is as much a part of our lives as the air we breathe and we take it almost as much for granted. Rice is economical, delicious, nutritious, versatile, easy to prepare and bland enough to pair with any other food to the advantage of both. Rice if often the base for stuffings and dressings, and is also is used in desserts, like rice pudding.