Boiled Rice
Ingredients
Directions
Prepare
Pick over rice.
Cook
Add rice slowly to boiling salted water, so as not to check boiling of water.
Boil for thirty minutes, or until soft, which may be determined by testing kernels.
Drain and dry
Drain rice in a coarse strainer.
Pour one quart hot water over the drained rice.
Return the rice to the kettle in which it was cooked.
Cover, place on back of range, and let stand to dry off, when kernels are distinct.
When stirring rice, always use a fork to avoid breaking kernels.
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.
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
- Forms the main body of the dish, with starch that softens as it boils.
The step that matters
Adding the rice to boiling water. Adding rice slowly keeps the water at a rolling boil, so the grains cook evenly and do not sit in a gummy, stalled pot.
“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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