Boiled Rice
Ingredients
Directions
Prepare
Wash the rice carefully.
Bring a large saucepan of salted water to a boil.
Cook and serve
Sprinkle the rice into the boiling water.
Boil rapidly for 20 to 25 minutes until tender.
Skim the rice into a colander over hot water.
Let it steam for a few minutes before serving.
Do not cover the rice while cooking or serving.
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; boiling softens its starch until the grains are tender.
The step that matters
Boil rapidly for 20 to 25 minutes until tender. A rapid boil keeps the water moving so the grains cook evenly and do not stick together or turn mushy. Leaving the pan uncovered lets steam escape, which helps the grains stay separate.
“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.