Carolina Gold Rice
Ingredients
- 1 cup Carolina gold rice
- 1 tablespoon butter unsalted
- 1/4 cup yellow onion small diced
- 1/2 teaspoon garlic about 1 small clove
- 1.5 cups chicken stock or vegetable stock
- sea salt, to taste
- freshly cracked pepper, to taste
Instructions
- Melt the butter in a small saucepot on medium low heat. Add the ¼ cup of diced onions and a pinch of salt. Cook for 4 minutes, covered, until the onions are slightly translucent.
- While the onions cook, fill a bowl up with the cup of rice and plenty of cold, filtered water. Agitate until the water is milky. Strain the rice in a colander, and discard the milky water. Rinse the rice two more times. The water should be much clearer. Allow the rice to drain for 5 minutes.
- Cook the Rice: Add half a teaspoon of grated garlic, rinsed and drained rice, 1.5 cups chicken stock and half a teaspoon salt, and a pinch of freshly cracked black pepper.
- Bring to a simmer, then turn the heat down to low and cover the pot with a lid. Cook for 15 minutes. Let the rice rest for 5 minutes before fluffing with a fork and serving. Cooled down rice holds well in an airtight container in the refrigerator for up to 3 days.