Boiled Rice
Ingredients
Directions
Cook the rice
Bring 2 quarts of water to a boil in a saucepan, then add 1¼ tablespoons of salt.
Slowly add the washed rice to the boiling water.
Cook uncovered until the rice grains are soft, adding more water if necessary.
Drain and dry
Once tender, drain the rice and return it to the saucepan.
Cover with a clean tea towel and place on the back of the stove to dry.
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 gelatinises as it cooks in boiling water, softening the grains and making them tender.
- Salt
- Seasons the cooking water so the rice absorbs flavour as it cooks.
The step that matters
Adding the rice to the boiling water. Rice should go into water that is already at a full boil. Adding it slowly keeps the water boiling, so the grains cook evenly rather than turning gluey.
“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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