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Steamed Rice

A simple dish of rice steamed in boiling water with salt.

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 two waters.

  2. In a double boiler, have the water boiling in the lower chamber.

  3. Place the rice, boiling water, and salt in the upper chamber.

Steam

  1. Let it cook for one hour without stirring.

  2. Keep the rice covered while steaming and ensure the lower boiler is well supplied with boiling water.

Serve

  1. Serve as you would with 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
Forms the main body of the dish as its starch cooks and softens in the steam.
Boiling water
Provides the moisture that hydrates the rice grains as they cook.

The step that matters

Keep the rice covered and the lower boiler supplied with water. Covering traps steam so the rice cooks evenly, and a steady supply of boiling water in the lower chamber keeps steam flowing for the full hour. If the water runs low, the rice can dry out and cook unevenly.

“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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