Boiled Rice
Ingredients
Directions
Prepare
Wash and pick over the rice.
In a kettle, bring 4 quarts of water and 2 tablespoons of salt to a boil.
Add the rice gradually to maintain boiling.
Cook and finish
Boil for 25 minutes or until soft.
Drain the rice in a coarse strainer and rinse with 1 quart of hot water.
Place the strainer over a kettle with a little hot water and steam until each kernel is dry.
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 cooks soft and forms the body of the dish.
- Water
- Cooks the rice by hydrating the starch grains as it boils.
The step that matters
Add the rice gradually to maintain boiling. Adding rice all at once drops the water temperature and stops the boil, so the grains cook unevenly and can turn gummy. Keeping the water at a steady boil lets each grain cook through separately.
“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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