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Southern Way of Cooking Rice Dry

A method of cooking rice by boiling it, draining, and steaming until grains separate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Southern Way of Cooking Rice Dry

Ingredients

Directions

Prepare

  1. Pick over the rice and rinse it in cold water until clean.

  2. In a pot, bring 1 quart of water to a boil.

Cook

  1. Add the rice to the boiling water and boil hard for 17 minutes.

  2. Drain off the water, leaving it very close to the rice.

  3. Let the rice steam with the lid off for 15 minutes.

Serve

  1. Serve when each grain is separate.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Rice
Starch that absorbs water and swells, forming the body of the dish.
Boiling water
Cooks the rice by hydrating the starch grains as it simmers.

The step that matters

Drain off the water, leaving it very close to the rice. Leaving only a thin layer of water lets the rice finish absorbing moisture while steaming. Pouring off too little leaves the grains soggy, while too much drains leaves them firm and dry.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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