Rinse the rice, then combine it with 1 1/2 cups water and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook for about 15 minutes; remove from the heat and let it stand, covered, for 5 minutes before fluffing with a fork.

Drain the beans, reserving a little bean liquid if desired. Place one can in a blender or food processor with 1/4 cup water and pulse until mostly smooth.

Add the puréed beans, the second can of whole beans, lard or bacon drippings, salt, sugar, paprika, garlic powder, onion powder, black pepper, cayenne, hot sauce, and liquid smoke to a saucepan.

Stir well and simmer over low heat for 20 to 25 minutes, stirring occasionally. Mash a few whole beans against the side of the pan if you prefer a thicker consistency, and do not let the mixture boil hard.

Taste the beans and adjust the salt, hot sauce, or consistency as needed. Spoon the creamy red beans over or beside the hot white rice and serve immediately.