Boiled Rice
Ingredients
Directions
Prepare and boil
Wash the rice thoroughly.
Place the rice in a double boiler with boiling water.
Add the salt and boil rapidly for 15 minutes.
Drain and steam
Drain all the water from the rice.
Cover tightly and steam for 20 minutes.
Ensure the water in the lower part of the boiler continues to boil.
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
- Its starch absorbs water and softens as it cooks, becoming tender and fluffy.
The step that matters
Keep the lower water boiling during steaming. Steam from the boiling water in the lower pan provides the gentle, steady heat that finishes cooking the rice. If the water stops boiling, steam drops off and the rice can cook unevenly or stay 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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