Plain Long-Grain Rice

Preparation info

  • Makes about

    5½ cups

    • Difficulty


Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

  • About

In the Carolinas and in Cuba, plain rice is always white and fluffy, the standard most Americans still follow for rice cooking. That texture depends on a good long-grain rice, cooked with a little salt and coated with a little oil of some kind after cooking. Even if you are in a hurry, take the time to let the rice stand for ten minutes after cooking to “steam” (in South Carolina parlance), then add butter, oil, or drippings, stir or fluff gently, and serve. The resting time gives the starches in the grain time to firm up so that it emerges fluffy and with each grain separate.



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