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Plain Boiled Rice

Plain boiled rice cooked in salted water until soft, served with sugar, milk, or stewed fruits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Plain Boiled Rice

Plain Boiled Rice

Ingredients

Directions

Prepare

  1. Wash the rice thoroughly in water, discarding the last wash.

Cook

  1. Pour the rice into the boiling water and boil steadily for 30 minutes.

  2. Do not stir the rice to prevent it from sinking and burning.

  3. Check if the rice is done by crushing some grains between your fingers; they should mash easily and feel soft.

Serve

  1. Serve with sugar and fresh or condensed milk, or with stewed fruits.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Rice
Its starch swells and softens as it absorbs water, giving the grains their tender texture.
Boiling water
Hydrates the rice and carries the heat that cooks the grains through.

The step that matters

Do not stir the rice. Stirring rubs starch off the grains and makes the cooked rice gummy and sticky. Leaving it undisturbed lets the grains cook evenly and keeps them from sinking and scorching on the bottom of the pan.

“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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