How to Cook Rice
Ingredients
Directions
Boil the water
In a very large pot, bring the water to a boil.
Add the salt to the boiling water.
Stir the water to keep it moving in a circle.
Cook and serve
Gradually add the rice, ensuring the water continues to boil.
Cook the rice for 20 minutes.
Drain the water and 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
- Starch granules absorb water and swell as they cook, becoming tender and forming the body of the dish.
- Water
- Boiling water is the cooking medium that hydrates the grains and cooks them evenly.
The step that matters
Adding the rice gradually while the water keeps boiling. Adding rice all at once drops the water temperature and can stop the boil. Cooking slows and the grains can turn gummy or unevenly cooked. Keeping the water at a steady boil keeps cooking even and quick.
“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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