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Rice, Southern

Plain rice cooked in salted water and steamed.

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

Ingredients

Directions

Prepare the rice

  1. Wash the rice in 2-3 changes of water to remove powdered starch.

  2. Bring 3 quarts of salted water to a rolling boil.

Boil and drain

  1. Add the rice and let it boil for 7-10 minutes.

  2. Test the rice by rubbing a grain between your fingers; it should be soft outside with a hard core.

  3. Drain all the water from the rice, leaving it as dry as possible.

Steam

  1. Cover the rice tightly and let it steam on the back of the stove for 30 minutes.

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
Forms the dish's main body; washing removes surface starch so grains stay separate.

The step that matters

Drain all the water from the rice. Leftover water makes the rice soggy and sticky during steaming. Draining it as dry as possible lets the grains finish cooking with steam alone, keeping them fluffy and separate.

“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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