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Steamed Rice

A simple steamed rice prepared by cooking rice with boiling water and salt in a double boiler.

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

Steamed Rice

Ingredients

Directions

Prepare

  1. Wash the rice thoroughly in water.

  2. Bring water to a boil in the lower chamber of a double boiler.

Steam

  1. Put the rice, boiling water, and salt into the upper chamber.

  2. Cover and cook for one hour without stirring.

  3. Keep the lower boiler supplied with boiling water.

Serve

  1. Serve as you would boiled rice.

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
Starch that absorbs water and swells as it cooks, forming the tender body of the dish.

The step that matters

Keep the lower boiler supplied with boiling water. The rice cooks by steam rising from the lower chamber over the full hour. If the water runs low, the steam stops and the rice can stay undercooked and firm.

“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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