Southern Method of Boiling Rice
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Rinse the rice under cold water until the water runs clear.
In a pot, bring 2 cups of water to a boil.
Add 1 teaspoon of salt and the rinsed rice to the boiling water.
Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.
Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
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 softens and swells in boiling water to form the body of the dish.
- Water
- Cooks the rice by hydrating the starch, and is fully absorbed by the end.
The step that matters
Simmer covered on low heat. Keeping the lid on and the heat low traps steam and lets the water absorb evenly, so the grains cook through without scorching at the bottom of the pot.
“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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