Carolina Plantation Aromatic Rice

Submitted by Chef Donald Barickman
Magnolias Restaurant
Charleston, South Carolina

If using a rice steamer, rinse the rice as you usually would and drain well. Use a one cup of water to one cup of rice ratio for steaming the rice. The following is a one-pot method.

  • 2 cups Carolina Plantation Aromatic Rice (about 1 pound)
  • 3 cups water

Rinse the rice with cold water until the water is clear. Place the rice and the water in a deep, heavy-bottomed pot and cover with a lid. Place the pot over medium-low heat and allow it to come to a boil slowly. Reduce the heat and cook the rice slowly for 12 to 15 minutes. It’s best not to peek and allow the steam to escape. When the rice has finished cooking, steam holes should be present at the surface of the rice and all of the water should have been absorbed by the rice.

Remove the pot from the heat and fluff the rice with a fork. Serve immediately or spread it out on a large pan to cool, fluffing it frequently to release the steam. Cool to room temperature, place in a container, cover, and refrigerate.