Boiled Rice
Ingredients
Directions
Prepare the rice
Pick over and wash one cupful of rice.
Cook and drain
Drop gradually into two quarts of rapidly boiling salted water, and boil rapidly until the rice is soft.
Drain in a sieve.
Hold the sieve under the faucet and let the cold water run through it.
Shake well.
Dry
Turn out on a shallow pan and set in a moderate oven to dry, stirring occasionally.
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. See the original page.
Explore the science
What each ingredient does
- Rice
- Provides the starch that softens during boiling and forms the bulk of the dish.
- Salted water
- Cooks the rice evenly and seasons the grains as they absorb it.
The step that matters
Drop gradually into rapidly boiling water. Adding the rice slowly keeps the water at a rolling boil, so the grains cook evenly and do not clump or go gummy.
“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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