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Dry Boiled Rice

Dry boiled rice is rice boiled and then dried in an oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Dry Boiled Rice

Ingredients

Directions

Prepare

  1. Wash the rice in warm water.

  2. Bring a saucepan of water to a boil.

Cook and dry

  1. Add the rice and boil for 8 to 10 minutes.

  2. Drain the rice in a sieve.

  3. Place the sieve on a plate in the oven.

  4. Shake the rice every 5 minutes until dry, about 20 minutes.

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
Provides the starch that is cooked and dried to make the grains fluffy and separate.

The step that matters

Shake the rice every 5 minutes while drying. Shaking breaks up clumps and lets steam escape evenly, so the grains dry separately instead of sticking together or staying wet in the middle.

“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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