Classic Separate Grain Rice Called " Charleston Ice Cream" in the Carolinas
Cooking time: twenty-five minutes, plus 1 hour soaking
1 cup (7 ounces) Carolina Gold rice
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 teaspoons unsalted butter, cut into pieces
1. Turn rice into medium bowl and cover with cold water. Soak 1 hour. Drain through fine mesh colander and rinse. Set aside.
2. Heat oven to 200. ° Fill large bowl halfway with water and ice cubes and set aside.
3. Bring 4 cups water to a boil in heavy-bottomed 2-quart saucepan. Add rice, stir once, cover and return to a boil. As soon as water boils uncover pot and reduce heat. Simmer gently, stirring occasionally, until rice is just tender, about 5 minutes. Drain through colander. Turn rice immediately into ice water and swirl with fingers to chill. Drain well.
4. Spread rice evenly over rimmed sheetpan. Dry in oven, turning gently from time to time, 10 minutes. Dot with butter and season with salt and pepper. Return to oven until butter has melted and rice is hot, about 5 minutes more. Serve immediately.
Makes 3 cups.