1 cup Carolina Gold, basmati, or jasmine rice, rinsed well in cold water and drained
1 cup water
1 Tbs. unsalted butter
2 pinches of kosher salt
Add an inch and a half of water to the bottom of a rice steamer and put the rice, one cup of water, the butter, and salt in the steamer basin. Cook the rice at medium-high heat for 30 minutes, then turn off the heat and allow the rice to sit in the pot, covered, for another five minutes.
With pot holders, remove the lid and carefully remove the basin of rice from the steamer, and serve immediately with a broad rice spoon. (Leaving the rice in the steamer will cause it to “crispify” slightly on the bottom, which is desirable if you like it that way.)
Matt Lee and Ted Lee share a Charleston-centric menu
