To Boil Rice
Ingredients
Directions
Cook the rice
Bring 2 quarts of water to a boil in a saucepan.
Add 1 tablespoon of salt to the boiling water.
Stir in 1 pint of well-washed rice.
Boil for 20 minutes.
Drain and rest
Drain the rice in a colander.
Return the rice to the saucepan and let it sit near the fire for several minutes.
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
- Rice
- Forms the bulk of the dish; its starch gelatinises as it boils, setting the grains' final texture.
- Water
- Cooks the rice by boiling, hydrating the grains until they soften.
The step that matters
Boil for 20 minutes. Boiling in plenty of water cooks the grains evenly. Too short a time leaves rice firm, while overcooking makes it soft and sticky as starch breaks down.
“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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