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Southern Way of Cooking Rice

A simple boiled rice dish seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Southern Way of Cooking Rice

Ingredients

Directions

Prepare

  1. Wash the rice in several waters until the milky look is gone.

  2. Bring a kettle of salted boiling water to a boil.

Cook and serve

  1. Add the rice and stir until the water boils again.

  2. Keep boiling hard until a grain feels soft between your fingers.

  3. Strain the water off and serve in a hot dish.

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
Provides the starch that softens during boiling, forming the body of the dish.

The step that matters

Keep boiling hard until a grain feels soft. Rice needs sustained vigorous boiling to gelatinise its starch and cook through evenly. Testing a grain by feel shows when it is done, since cooking time varies with rice type and water volume.

“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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