Boiled Rice
Ingredients
Directions
Prepare
Rinse and wash the rice thoroughly.
Boil
Bring 2 quarts of water to a rapid boil and add 1 teaspoon of salt.
Slowly add the rice, stirring only for the first few minutes.
Boil for 30 minutes or until soft.
Drain and steam
Drain the rice in a strainer and pour over 1 quart of hot water.
Return the rice to the kettle, cover, and let it steam until dry.
Serve hot.
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 softens and swells in boiling water to form the cooked grains.
- Water
- Cooking medium that hydrates the grains and carries heat evenly to them.
The step that matters
Stirring the rice only in the first few minutes. Stirring releases starch from the grain surfaces, which makes the cooked rice gummy. Stirring briefly at the start keeps the grains separate while they begin to cook.
“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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