Boiled Rice
Ingredients
Directions
Put the rice in a large pot of well-salted boiling water, using about five times as much water as rice.
Boil actively until the rice is tender, about 15 to 20 minutes.
Test the rice by squeezing a grain between your fingers; it should flatten easily when ready.
Drain the rice and let it sit on the back of the stove for 15 minutes.
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
- Is the starch that softens in boiling water to become the tender grain.
- Water
- Cooks the rice evenly and carries away excess surface starch as it boils.
The step that matters
Boil actively until tender. Rice must stay at a vigorous boil so the water keeps circulating and the grains cook evenly. A weak simmer can leave some grains undercooked while others turn mushy.
“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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