Real Rice
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Sides
A traditional boiled and steamed rice recipe featuring options for Spanish rice and scrambled egg variations. This vintage method ensures fluffy, separate grains.
Prep Time Cook Time Inactive / Chill Time Yield / Servings 5 mins 25 mins 15 mins 4 Servings
🔪 Key Equipment
Pot with lid
Strainer
Clean white cloth
Ingredients
Measurements Ingredients Prep / Notes 1 Cup Rice Dried 4 to 5 Cups Water For boiling 1 Heaping Teaspoon Salt Well-salted
Spanish Rice Variation
Scrambled Egg Variation
Measurements Ingredients Prep / Notes As Needed Eggs Beaten for scrambling
Instructions
Step 1: Boil the Rice
In a special pot, bring 4 to 5 cups water and 1 heaping teaspoon salt to a rolling boil.
Add 1 cup dried rice and boil fast and hard with the lid off for 20 minutes until tender.
Taste the 1 cup dried rice ; if it is not soft enough, pour hot water over the rice in a strainer and drain well.
Step 2: Steam for Fluffy Texture
Put a small amount of hot water in the bottom of the pot and bring it back to a boil.
Place the drained 1 cup dried rice in a strainer and set the strainer on top of the pot of boiling water.
Take a clean, folded white cloth and place it directly on top of the 1 cup dried rice .
Cover the pot, reduce heat to low, and let the 1 cup dried rice steam until light and fluffy.
Step 3: Optional Variations
For Spanish Rice: Sauté chopped onion and tomato sauce together until tender, then warm the cooked 1 cup dried rice up in the sauce.
For Scrambled with Eggs: Scramble eggs with the cooked 1 cup dried rice until set and piping hot.
💡 Make-Ahead & Storage: Steamed rice keeps well for up to 2 hours when covered with a cloth and kept warm.
Original Recipe Scan
