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Rice, Boiled

Boiled rice made by washing, soaking, cooking, draining, and molding into cups.

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

Ingredients

Directions

Prepare

  1. Wash and soak the rice in cold water for about 3 hours.

Cook

  1. Put the rice in a Farina boiler with 7 cups of water.

  2. Cook until the grains are large and can be easily mashed between your fingers.

Rinse and serve

  1. Turn the rice out into a colander and run cold water through it to remove all loose starch.

  2. Mould the rice in cups.

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
Forms the main body of the dish, and its starch sets the texture as it cooks.
Water
Hydrates the grains so they soften and swell as they cook.

The step that matters

Rinse the rice in cold water. Rinsing washes away loose surface starch, which otherwise makes the cooked grains sticky and clumped together.

“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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