Classic Separate-Grain Carolina Gold Rice - Rice Recipes | Anson Mills - Artisan Mill Goods

Step 1

Adjust an oven rack to the middle position and heat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper. In a heavy-bottomed 3½-quart saucepan, bring the water and 1 tablespoon of salt to a boil over high heat. Add the rice, stir once, and as soon as the water returns to a boil, reduce the heat to low. 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. Distribute the rice evenly on the prepared baking sheet. Place the baking sheet in the oven and allow the rice to dry for about 5 minutes, gently turning the grains from time to time with a spatula. Dot with the butter and sprinkle with the pepper and salt to taste. Return the baking sheet to the oven and allow the rice to warm through, occasionally turning the grains, until the butter has melted and the rice is hot, about 5 minutes more. Transfer to a warmed serving bowl and serve immediately.