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Carolina Way of Boiling Rice

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

December, 1867

Pick the rice carefully, and wash it.  through two or three cold waters till it is quite clean.  Then (having drained off all the water through a colander) put the rice into a pot of boiling water, with a very little salt, allowing as much as a quart of water to a half a pint of rice; boil it twenty minutes of more. Then pour off the water, draining the rice as dry as possible.  Lastly, set it on hot coals with the lid off, that the steam may not condense upon it and render the rice watery. Keep it dry thus for a quarter of an hour.  Put it into a deep dish, and loosen and toss it up from the bottom with two forks, one in each hand, so that the grains may appear to stand alone.

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