CLASSIC SEPARATE-GRAIN CAROLINA GOLD RICE

By Chef_Frytz

Ingredients

• 7 ounces (1 cup) Anson Mills Carolina Gold Rice
• Fine sea salt
• 6 cups spring or filtered water
• 2 to 3 tablespoons unsalted butter, cut into small pieces
• 1/2 teaspoon freshly ground black pepper

Details

Servings 4
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

1) Bring the water and 1 tablespoon of salt to a boil in a heavy-bottomed 3½-quart saucepan. Add the rice, stir once, and return to a boil. As soon as the water boils, reduce the heat. Simmer gently, uncovered, stirring occasionally, until the rice is just tender with no hard starch at its center, about 15 minutes. Drain the rice in a fine-holed footed colander and rinse well with cool water. Shake the colander to drain off excess water.

2) Heat the oven to 300 degrees. Evenly distribute the rice in a rimmed baking sheet. Place it in the oven to dry for about 5 minutes, gently turning the rice from time to time with a spatula. Dot with the butter and sprinkle with the pepper and salt to taste. Continue turning the rice until the butter has melted and the rice is hot, about 5 minutes more. Transfer to a warmed serving bowl and serve immediately.

The rice may be cooked and chilled a day in advance. To serve, proceed to step 2.