Cooking Rice
Ingredients
Directions
Prepare
Rinse the rice under cold water until the water runs clear.
In a pot, combine the rice, water, and salt.
Cook
Bring to a boil, then reduce heat to low and cover.
Simmer for 20 minutes if soaked overnight, or 1 hour if not soaked.
Remove from heat and let it sit covered for 10 minutes 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 cooks into the tender, fluffy grains that make up the dish.
- Water
- Hydrates the rice starch so the grains soften and swell as they cook.
- Salt
- Seasons the water and grains so the rice tastes evenly seasoned.
The step that matters
Keep the lid on and the heat low. Covering and simmering gently holds steam in, so the water is absorbed evenly and the grains cook through without scorching at 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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