Boiled Rice
Ingredients
Directions
Prepare and boil
Add 1 cup rice, 1 tablespoon salt, and 2 quarts boiling water.
Pick over rice and wash thoroughly.
Add slowly to boiling salted water so as not to stop boiling.
Boil rapidly for 30 minutes or until kernels are soft.
Drain and hold
Drain in coarse strainer, pour over 1 quart hot water.
Drain, place strainer in pan, in a moderate oven, to keep rice hot and 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. See the original page.
Explore the science
What each ingredient does
- Rice (in the method)
- Its starch swells and softens in boiling water, becoming the tender cooked grains.
The step that matters
Add the rice slowly to boiling water. Adding rice slowly keeps the water at a rolling boil. A sudden temperature drop slows cooking and can leave grains unevenly cooked or clumped together.
“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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