Boiled Rice
Ingredients
Directions
Prepare
Wash the rice thoroughly.
Boil and rest
Add the rice to boiling water and salt.
Boil rapidly for 20 minutes, stirring only twice.
Drain the water and cover the rice with a cloth.
Let it sit for 30 minutes to allow 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
- Provides the starch that cooks into the body of the dish, with grains that soften as they absorb water.
- Boiling water
- Cooks the rice by hydrating the starch granules as it simmers.
The step that matters
Boil rapidly and stir only twice. Rapid boiling keeps the water moving so grains cook evenly. Excess stirring rubs off surface starch, which makes the cooked rice gummy and clumpy.
“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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