Boiled Rice
Ingredients
Directions
Wash the rice thoroughly.
Put the rice in a double boiler containing 1 quart of boiling water and add the salt.
Let the water in the lower kettle boil rapidly for 15 minutes.
Pour off any water not absorbed by the rice.
Return the rice to the kettle and cook for 20 minutes longer.
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 absorbs water and swells as it cooks, becoming tender and fluffy.
The step that matters
Pour off any water not absorbed by the rice. Excess free water left in the pot makes rice soggy and sticky. Draining it lets the remaining water be absorbed as the rice finishes cooking.
“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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