Carolina Boiled Rice
Ingredients
Directions
Prepare
Pick the rice clean and wash it in two cold waters, keeping the last water until ready to cook.
Cook
In a saucepan, bring water and salt to a boil.
Sprinkle in the rice and boil hard for 20 minutes, keeping it covered.
Remove from heat and pour off the water.
Dry
Set the saucepan on the back of the stove with the lid off to allow the rice to dry and the grains to separate.
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
- Provides the starch that cooks into the body of the dish, with grains that separate as they dry.
- Coarse sea salt
- Seasons the cooking water so the grains taste seasoned throughout.
The step that matters
Boiling hard while covered, then draining and drying. Rice needs a vigorous boil to cook evenly through, and the water must be fully poured off so the grains can dry and separate instead of turning gluey.
“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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