Boiled Rice
Ingredients
Directions
Prepare
Pick and wash the rice in two cold waters, keeping the last water until ready to cook.
In a saucepan, bring water with salt to a boil.
Cook and drain
Sprinkle in the rice and boil hard for 20 minutes, keeping it covered.
Remove from heat and pour off the water.
Set the saucepan aside with the lid off to allow the rice to dry and grains to separate.
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 as it cooks, becoming the body of the dish.
- Water
- Cooking medium that hydrates the rice grains and turns their starch soft and tender.
The step that matters
Boil hard and keep covered for 20 minutes. Rice needs vigorous boiling to cook through evenly, and keeping the lid on holds in steam so the grains soften without drying at the surface. Lifting the lid or letting the boil drop can leave grains unevenly cooked.
“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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