Boiled Rice
Ingredients
Directions
Pick over the rice.
Slowly add the rice to the boiling salted water to avoid stopping the boil.
Boil for 30 minutes or until soft, testing the kernels.
Drain in a coarse strainer and rinse with 1 quart of hot water.
Return to the kettle, cover, and let stand on the back of the range to dry off until the kernels are distinct.
Use a fork to stir the rice to avoid breaking the kernels.
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
- Provides the starch that softens during boiling to form the dish's body.
- Salt
- Seasons the water so the rice absorbs flavour as it cooks.
The step that matters
Adding the rice slowly to boiling water. Dropping rice in gradually keeps the water at a rolling boil. A sudden drop in temperature slows cooking and can leave the grains unevenly cooked and sticky.
“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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