Plain Boiled Rice
Ingredients
Directions
Wash the rice thoroughly.
In a saucepan, combine the rice, boiling water, and salt.
Stir once or twice as it begins to boil.
Cover and cook without stirring until the water is absorbed.
Remove the cover and let it dry slightly on the back of the stove.
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
- Provides the starch that absorbs the water and cooks into the tender grains of the dish.
- Boiling water
- Hydrates the starch in the grains so they soften and swell as they cook.
The step that matters
Cover and cook without stirring until the water is absorbed. Stirring releases surface starch, making the rice gummy and sticky. Keeping the lid on traps steam so the water is absorbed evenly and the grains cook through.
“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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