Rice, Southern Style Recipe 2 ingredients

To prepare this Rice, Southern Style Recipe 2, first put half a cup of rice over a quick fire in a quart of cold water and stir while heating the water to the boiling point; let boil rapidly three minutes, then turn the whole into a sieve and pour cold water through the rice, left on the sieve, and return it to the kettle. The rice is now "blanched" or cleaned. Add to the rice a quart of boiling water and a teaspoonful of salt and let cook rapidly until the grains are tender. Drain the rice from the liquid and dry in a hot oven, shaking the dish occasionally, to separate the grains. A little salt sprinkled over the top of the rice will absorb any water remaining on the rice and help to make it flaky. Use the rice water for a soup. Add it to lamb or chicken broth.