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To Cook. Steamed. Boiled. Rice.

A simple boiled or steamed rice prepared with water, salt, and rinsed grains.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Cook. Steamed. Boiled. Rice.

Ingredients

Directions

Prepare

  1. Rinse the rice under cold water until the water runs clear.

  2. In a pot, combine the rice, water, and salt.

Cook

  1. Bring to a boil, then reduce heat to low and cover.

  2. Simmer for 20 minutes if soaked overnight, or 40 minutes if not soaked.

  3. Remove from heat and let it sit covered for 10 minutes.

  4. Fluff the rice with a fork before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Rice
Supplies the starch that cooks into the body and texture of the finished dish.
Water
Hydrates the rice grains so the starch gelatinizes as they simmer.

The step that matters

Simmer covered on low heat. Keeping the lid on traps steam so the grains cook evenly, and low heat prevents the bottom from scorching before the water is absorbed.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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