Instructions

1. Place 6 cups spring or filtered water in a large saucepan. Place the pot on the stove at high heat and boil. Add 1 tablespoon of salt.

2. Pour 1 cup of Carolina gold rice into the boiling water and stir. Allow the water to return to boiling then lower the heat to a simmer. Leave the pot uncovered and allow the rice to simmer for about 15 minutes as you stir occasionally to prevent sticking. By then, the rice should be soft to the touch but not cooked completely through.

3. Pour the water and rice through a colander to drain out the water. Place the colander under a faucet and wash the rice with cold water until cool to the touch. Remove any excess liquid by shaking the colander vigorously.

4. Preheat the oven to 200 degrees Fahrenheit. Spread the rice onto a cookie sheet so it forms a single layer. Place the pan into the preheated oven and bake for 10 minutes until completely dry. Season the rice with salt and pepper, and drop dollops of butter evenly throughout. Place the pan back into the oven for 5 minutes, then remove and serve.