Boiled Rice
Ingredients
Directions
Prepare
Pick and wash the rice.
Place in a good size pot and cover with cold water.
Boil and rinse
Place on heat and allow to boil for 5 minutes, remove from heat and wash away excess starch with cold water.
Cook and serve
Barely cover rice with cold water, add some salt and a little butter.
Cover pot and cook 20 minutes until cooked and all the moisture is absorbed.
Fluff with a fork to separate grains and serve hot.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Rice
- Forms the bulk of the dish; its starch gelatinises and sets into tender grains as it absorbs water.
- Water
- Hydrates the starch so the grains swell and cook through, and is fully absorbed by the end.
- Butter (in the method)
- Adds fat that coats the grains, giving a richer flavour and keeping them from sticking.
The step that matters
Rinsing away excess starch. Rinsing removes surface starch that would otherwise make the cooked rice gluey and clump together. Rinsing after the brief boil keeps the grains separate.
“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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