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
- 2 cups chicken stock or vegetable stock
- sea salt, to taste
- freshly cracked pepper, to taste
Instructions
- In a medium bowl, cover 1 cup of Carolina Gold rice with cold, filtered water so that the top of the water is at least 2 inches above the top of the rice. Use your hands to agitate the rice until the water is very milky, about 10 seconds. Strain the rice in a fine-mesh colander or strainer, and discard the milky water. Repeat the rinsing process until the water is much clearer, at least four more times. Allow the rice to drain in the colander for 5 minutes.
- While the rice is draining, melt 1 tablespoon of butter in a 1 1/2-quart saucepan on medium heat. When the butter is foamy, add ¼ cup finely diced onions and a pinch of salt. Cover and cook until the onions are slightly translucent, about 4 minutes.
- Add 2 cups chicken stock, ½ teaspoon grated garlic, ½ teaspoon salt, pinch of freshly cracked black pepper, and the drained rice to the saucepan with the onions.
- Bring to a simmer, then turn the heat down to low and cover the pot with a lid. Cook for 15 minutes. Remove from the heat. Working quickly, remove the lid and lay a clean kitchen towel on top of the pot. Cover with the lid again and let the rice rest for 5 to 10 minutes. Transfer to a large bowl and fluff the rice with a fork before serving. If making ahead, transfer the rice to a sheet tray and fluff. Let cool before transferring to an airtight container. The rice can be refrigerated for up to 3 days.