Skip to main content
Main

Boiled Rice, Savannah Style

Boiled rice prepared by washing, boiling, draining, and resting in a porcelain pot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Boiled Rice, Savannah Style

Ingredients

Directions

Prepare the rice

  1. Pick the rice clean and remove all dark grains.

  2. Wash the rice in 3 changes of water to remove excess rice flour.

Boil and drain

  1. In a porcelain-lined pot, bring 3 quarts of water and 2 teaspoons of salt to a boil.

  2. Once the water is boiling, add the rice.

  3. Boil rapidly for 20 minutes.

  4. Cover the pot.

  5. Drain the water completely.

  6. Shake well.

Rest and serve

  1. Place the pot on the back of the stove (not too hot) for 15 minutes.

  2. Shake the rice into the serving dish. Do not use a spoon.

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
Forms the main body of the dish; its starch sets the texture of each grain as it cooks.

The step that matters

Washing the rice in several changes of water. Rinsing removes excess surface rice flour, which would otherwise make the cooked grains gummy and cloud the water.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes