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Boiled Rice

Boiled rice prepared by washing, cooking in salted water, then draining and drying.

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

Ingredients

Directions

Prepare

  1. Pick over the rice and wash it thoroughly.

Boil and drain

  1. Slowly add the rice to boiling salted water to maintain the boil.

  2. Boil for 30 minutes or until soft, testing the kernels for doneness.

  3. Drain the rice in a coarse strainer.

  4. Pour 1 quart of hot water over the drained rice.

Dry and fluff

  1. Return the rice to the kettle.

  2. Cover the kettle.

  3. Place the kettle on the back of the stove to dry off until the kernels are distinct.

  4. Stir the rice with a fork to avoid breaking the kernels.

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
Its starch absorbs water and swells as it cooks, becoming tender and forming the body of the dish.

The step that matters

Keep the boil steady when adding the rice. Adding rice slowly to boiling water keeps the temperature from dropping, so the grains cook evenly instead of turning gluey or stalling.

“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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