Boiled Rice
Ingredients
Directions
Prepare
Pick over the rice and wash it thoroughly.
Cook
Slowly add the rice to the boiling salted water to avoid stopping the boil.
Boil rapidly for 30 minutes or until the kernels are soft.
Rinse and dry
Drain the rice in a coarse strainer and pour 1 quart of hot water over it.
Drain again and place the strainer in a pan in a moderate oven to keep the 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.
Explore the science
What each ingredient does
- Rice
- Starch that softens with boiling and forms the body of the cooked grains.
The step that matters
Add the rice slowly to the boiling water. Adding rice slowly keeps the water at a rolling boil. A sudden drop in temperature would stall cooking and can leave grains unevenly cooked and gummy.
“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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