The recipe
Ingredients
Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: flour
Directions
Rinse the rice in cold water to remove excess flour.
Bring a pot of water to a rapid boil and add salt.
Add the rice to the boiling water and cook for 15-20 minutes.
Test the rice by rubbing a few grains between your thumb and finger; if they break apart easily, the rice is done.
Drain the rice in a colander to remove excess water.
Return the rice to the saucepan and add ½ cup of cold water.
Cover the saucepan and let it sit over low heat for a few minutes to steam.
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's body; cooking softens its starch so the grains become tender.
The step that matters
Testing the rice for doneness. Rice keeps cooking in its own heat after draining and steaming, so checking grains by feel rather than by the clock helps avoid mushy or undercooked rice.
“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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