Carolina Boiled Rice
Ingredients
Directions
Prepare
Pick and wash the rice thoroughly, letting it soak in the last rinse water until ready to cook.
Cook
In a saucepan, bring water and a little salt to a boil.
Sprinkle in the rice and boil hard for 20 minutes, keeping it covered.
Remove from heat, pour off the water, and set the saucepan on the back of the stove with the lid off to allow the rice to separate.
Ensure the rice is dry, white, and the grains are unbroken before serving.
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 stay separate when drained and dried.
The step that matters
Boil hard, then drain and dry the rice uncovered. A hard boil keeps the water moving so the grains cook evenly without sticking. Draining and then leaving the lid off lets surface moisture evaporate, so the grains dry and separate instead of turning gummy.
“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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