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Boiled Rice

A simple boiled rice prepared with water, salt, rinsed, and dried in an oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Boiled Rice

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Pick over and wash the rice.

Boil

  1. Bring the water to a rapid boil and add salt.

  2. Gradually add the rice and boil until soft.

  3. Drain the rice in a sieve.

Rinse and dry

  1. Rinse the rice under cold water and shake well.

  2. Spread the rice on a shallow pan and place in a 350°F (175°C) oven to dry, stirring occasionally.

Recipe from a historical cookbook (Internet Archive).

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
Starch that softens in boiling water and forms the body of the dish.
Water
Cooking medium that hydrates the rice grains as they soften.

The step that matters

Gradually add the rice to the rapid boil. Adding rice slowly keeps the water boiling vigorously, so the grains cook evenly and the pot does not go flat. Rice dropped in all at once can cool the water and cook unevenly.

“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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