Boiled Rice
Ingredients
Directions
Prepare
Rinse the rice under cold water until the water runs clear.
In a pot, bring 2 cups of water to a boil.
Cook
Add the rice and salt to the boiling water.
Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.
Fluff the rice with a fork before serving.
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 softens and swells as it absorbs water, forming the body of the dish.
- Water
- Hydrates the rice starch so the grains cook through and become tender.
The step that matters
Simmer covered on low heat. Keeping the lid on and the heat low holds steam in so the rice cooks evenly and absorbs the water. Lifting the lid or raising the heat lets steam escape, which can leave grains hard or scorched on the bottom.
“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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