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Boiled Rice, Au Geneve

A simple boiled rice dish seasoned with salt.

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

Ingredients

Directions

Prepare

  1. Pick over and wash the rice.

Cook

  1. In a pot, combine the rice with enough cold water to cover it by 1 inch, and add the salt.

  2. Bring to a boil, then reduce heat and simmer, shaking occasionally as the rice swells.

  3. Cook until the rice is tender and the water is absorbed.

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
Its starch swells and softens as it absorbs water, becoming tender and fluffy.
Water
Acts as the cooking liquid that the grains absorb as they soften.

“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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