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Rice

Rice steamed or boiled with water and salt.

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

Ingredients

Directions

Prepare

  1. Rinse the rice under cold water until the water runs clear.

  2. Add 3 cups of water and 1 teaspoon of salt to the rice.

Steam the rice

  1. Put the rice in a covered dish in a steamer.

  2. Steam the rice for 1 hour.

  3. Soak the rice overnight.

  4. Steam the rice for 20 minutes.

Boil and drain

  1. Add rice to a large pot of boiling water.

  2. Stir the rice occasionally.

  3. Boil the rice fast.

  4. Drain the rice.

Keep warm

  1. Cover the rice with a cloth to keep warm.

  2. Save the water for soup.

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
Its starch absorbs water and softens, becoming the tender body of the dish.
Water
Hydrates the rice starch so the grains swell and cook through.

The step that matters

Boil the rice fast.. A vigorous boil in plenty of water keeps the grains moving so they cook evenly and do not stick together or clump.

“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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