Boiled Southern Rice
Ingredients
Directions
In a covered stewpan, combine the rice, cold water, and salt.
Cook over medium heat for 5 to 10 minutes.
Reduce heat and place on the back of the stove for 20 minutes.
Remove the cover and let it stand for 10 minutes to dry out the grains.
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 cooked grains' soft, tender texture.
- Cold water
- Provides the liquid the rice absorbs as it cooks and softens.
The step that matters
Reduce heat and rest covered on the back of the stove. Low, gentle heat lets the rice finish absorbing water and steam through without scorching or breaking the grains. Rushing this with high heat can leave the bottom burnt and the top undercooked.
“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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