Cook Rice RIGHT—the Comet Way
Ingredients
Directions
Cook the rice
Heat 6 cups of water with a pinch of salt in a large saucepan until it boils.
Slowly add 1 cup of Comet Rice to the boiling water.
Continue boiling for 20 minutes or until the grains are soft.
Drain and finish
Drain the rice in a colander and set it on the back of the stove until the grains fall apart.
Do not cover the rice, as this will make it heavy and soggy.
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
- Comet rice
- Its starch absorbs water and softens during boiling, forming the body of the cooked grains.
The step that matters
Leave the rice uncovered. A lid traps steam around the grains, which keeps moisture in and leaves the rice heavy and soggy instead of separate and fluffy.
“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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