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Southern Rice

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Southern Rice

Ingredients

Directions

  1. Thoroughly wash and rub the rice.

  2. Put the rice in salted water to cover it twice over in a custard kettle or a tin pail set in boiling water.

  3. Cover closely and cook for 15 to 20 minutes until the rice grains are full and plump but not mushy.

  4. Drain off as much water as possible and return the rice to the kettle.

  5. Cook for an additional 30 minutes, stirring lightly with a fork occasionally.

  6. Let the rice stand on the back of the stove for a few minutes before serving.

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.

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