Boiled Rice
Ingredients
Directions
Tie the rice in a strong cloth loosely.
Boil in salted water for 1.5 hours.
Once cooked, cut the rice with a knife to serve.
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
- Forms the dish itself; as it cooks, its starch swells and sets into a firm, cuttable mass.
The step that matters
Boil in salted water for 1.5 hours. The rice must stay submerged and boil steadily for the full time so the starch gelatinises evenly through the cloth. Too little water or heat leaves it unevenly cooked and dry in places.
“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.
More boiled rice recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.