Boiled Rice
Ingredients
Directions
Cook the rice
Bring a large pot of water to a boil.
Wash the rice and sprinkle it into the boiling water.
Add salt and boil rapidly for 25 minutes without stirring.
If tender, drain the rice in a colander.
Steam and serve
Leave the colander over the pot of hot water to steam for 10 minutes.
Serve without covering.
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
- Starch that absorbs water and swells into the tender grains of the dish.
- Salt
- Seasons the cooking water so the grains take on flavour as they cook.
The step that matters
Boil rapidly without stirring. A rapid boil keeps the water moving so grains cook evenly, and not stirring prevents the starch released from the grains from turning the rice 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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