The recipe
Ingredients
Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: flour
Directions
Prepare
Rinse the rice in cold water to remove excess starch.
Cook
Bring a pot of water to a rapid boil and add the salt.
Add the rice to the boiling water and cook for about 15 minutes.
Test the rice by rubbing a few grains between your thumb and finger; if they break apart easily, the rice is done.
Drain the rice in a colander to remove excess water.
Return the rice to the saucepan and add ½ cup of cold water.
Cover the saucepan and let it sit over low heat for a few minutes until ready to serve.
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
- Provides the starch that gives the cooked grains their body and texture.
The step that matters
Testing the rice before draining. Rice cooks in boiling water until the starch gelatinises and the grains soften. Testing a few grains by rubbing them shows whether they are tender throughout, so the rice is not drained too early and left firm or overcooked into mush.
“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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