To Boil Rice Dry
Ingredients
Directions
Prepare
Pick the rice clean and wash it in two cold waters, keeping the last water until ready to cook.
Prepare a saucepan of water with a little coarse sea salt and bring it to a boil.
Cook and dry
Once boiling, sprinkle in the rice and boil hard for 20 minutes, keeping it covered.
Remove from heat, pour off the water, and set the saucepan on the back of the stove with the lid off to allow the rice to dry and the grains to separate.
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 swells with boiling water, forming the body and texture of the cooked grains.
- Coarse sea salt
- Seasons the cooking water so the grains are flavoured as they absorb it.
The step that matters
Drying the rice off the heat. Leaving the lid off and the pan on the back of the stove lets surface moisture evaporate, so the grains stay separate rather than clumping or turning soggy.
“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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