Boiled Rice
Ingredients
Directions
Prepare
Wash the rice thoroughly.
Cook
Add the salt to the boiling water, then add the rice.
Cook rapidly for a few minutes.
Reduce the temperature and cook until tender, about 45 minutes.
Do not stir.
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 swells and softens into the body of the dish.
- Boiling water
- Cooks the rice by hydrating its starch as it simmers.
The step that matters
Do not stir. Stirring releases starch from the grains, which makes the rice gummy and sticky. Leaving it alone lets the grains cook separately and stay fluffy.
“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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