Boiled Rice
Ingredients
Directions
Rinse the rice thoroughly.
Slowly add the rice to the rapidly boiling salted water.
Boil until the rice kernels are soft.
Drain the water and dry the rice in the oven or over the fire.
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 becomes the main body of the dish as it cooks and softens.
- Boiling water
- Cooks the rice kernels evenly and carries away surface starch as they soften.
The step that matters
Slowly add the rice to the rapidly boiling salted water.. Adding rice slowly keeps the water at a rolling boil, so the grains cook evenly and do not clump together or go gummy.
“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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