Name: Recipe for Steamed Rice and Use of Double Boiler
Ingredients: 2 quarts boiling water; ½ teaspoon salt; 1 cup rice, washed in cold water

Recipe for Steamed Rice and Use of Double Boiler

Ingredients

2 quarts boiling water
½ teaspoon salt
1 cup rice, washed in cold water

Directions

Prepare

Fill the lower part of a double boiler one third full of boiling water.
Put 2 quarts of boiling water in the upper part of the boiler.

Cook and serve

Add ½ teaspoon of salt and gradually add 1 cup of washed rice.
Cook until soft, about 20 to 30 minutes, stirring occasionally with a fork.
Drain and keep hot until ready to serve.

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: Starch that softens and swells with steam to become the edible grain.
Boiling water: Provides the moisture and heat that gelatinize the rice starch as it cooks.

“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.