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To Boil Rice

A simple boiled rice prepared by washing, boiling with salt, draining, and drying.

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

Ingredients

Directions

Prepare

  1. Wash the rice thoroughly.

  2. Bring 2 quarts of water to a rolling boil in a kettle.

  3. Add 1 teaspoon of salt to the boiling water.

Cook and drain

  1. Throw in the rice and boil rapidly without a cover until tender.

  2. Drain the rice through a colander.

Dry

  1. Return the rice to the stove to dry, lifting it apart to allow steam to escape.

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 and swells in boiling water to become the tender grains of the dish.

The step that matters

Boil rapidly without a cover until tender. A rolling boil keeps the water agitated so grains cook evenly and do not clump, while an open pot lets steam escape. Stopping too early leaves the centre of the grains firm, so check tenderness before draining.

“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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