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Boiled Rice

A simple boiled rice dish made by cooking rice in water with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Boiled Rice

Ingredients

Directions

Prepare the rice

  1. Pick the rice free from rough grains and foreign substances.

  2. Wash the rice quickly in cold water.

Cook the rice

  1. In a pot, add twice as much water as rice and bring to a boil.

  2. Once boiling, reduce heat and let the rice absorb the water until softened.

  3. Alternatively, add three to four times as much water, then pour off most of it once the rice changes color.

  4. Remove the pot from heat and let it sit covered to steam until all water is gone.

  5. Add salt to taste.

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
Absorbs water and swells as its starch softens, becoming tender and fluffy when cooked.

The step that matters

Reduce the heat once the water boils. Lowering to a gentle simmer lets the rice absorb water evenly without scorching on the bottom of the pot or boiling over. A vigorous boil can break grains and leave the base burnt.

“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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