South Carolina is known for its rice. There is even a Rice Museum in South Carolina. So for Clemson we made a big pot of brown rice.
In colonial times, South Carolina’s economy was largely based on rice farming, and South Carolina still produces quite a bit of rice. Of course, rice-growing in South Carolina has a dark past—the colonialists who settled South Carolina didn’t know how to grow rice themselves, so they imported slaves who did, from the west coast of Africa, who were almost entirely responsible for growing and cultivating all the rice.
1 cup dry brown rice
2 1/4 cup water
1/2 tsp. salt (optional)
1 tsp. butter (optional)
Mix together all ingredients in a heavy-bottomed pot, and bring to a boil. Reduce heat to simmer, and cover with tight-fitting lid. Allow to simmer for around 40 minutes. Remove from heat and allow to sit for 5-10 minutes before serving.