Simple Steamed Middlins
Makes 3 cups
1 cup Charleston Gold Rice Middlins
1 cup water
1 ½ teaspoons coarse kosher salt
1 fresh bay leaf
1 tablespoon butter, optional
1.Place rice in a medium bowl. Rinse under cold running water until the water runs clear, about 2-3 minutes, agitating the grains with your fingers. Cover with fresh cold water and let soak for 20 minutes. Drain.
2.In a small pot with a tight fitting lid, bring water and bay leaf to a boil. Immediately add drained rice and salt and stir once to combine. Return to a simmer, without stirring. Stir one more time, then cover with lid; reduce heat to low and simmer for 15 minutes. Do not open lid or stir while it cooks.
3.Turn off heat and let stand, covered, for 10 minutes. Uncover and fluff gently with a fork. Stir in butter, if using, and serve.
For fluffy, separate grains of rice, start by rinsing and soaking the rice to remove excess starch. For the risotto and rice grits recipes, we skip this step -the excess starch is what lends these dishes their signature creaminess. Note that every pot and stove is different, so your cooking time may vary 1-2 minutes or your liquid by a few tablespoons. But these recipes are your guide to a very fluffy, tender, and delicious pot of rice.
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