Boiled Rice
Ingredients
Directions
Prepare
Wash and pick the rice thoroughly, then cover it with cold water until ready to cook.
Cook
In a saucepan, bring 2 quarts of water and 1 tablespoon of salt to a rapid boil.
Gradually sprinkle in 1 cup of well-washed rice to avoid stopping the boil.
Cover and boil hard for 20 minutes.
Drain and dry
Pour off the water and set the rice on the back of the stove to dry and separate the grains.
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 bulk of the dish, with its starch setting into tender grains as it cooks.
- Water
- Cooks the rice by gently hydrating the grains while they simmer in a large volume.
The step that matters
Sprinkle the rice in gradually. Adding rice slowly keeps the water at a rapid boil, so the temperature stays high and the grains cook evenly instead of clumping or turning 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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