Boiled Rice
Ingredients
Directions
Prepare
Wash the rice thoroughly.
Add salt to the rice.
Cook
Place the rice in a double boiler or a teakettle-pail with boiling water.
Boil for 20 minutes.
Pour off the water.
Cover and cook for an additional 20 minutes.
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 main starchy body of the dish, absorbing water and softening as it cooks.
- Boiling water
- Provides the cooking liquid that hydrates the grains and cooks them through.
The step that matters
Pour off the water. Rice must be drained at the right moment so the grains finish steaming rather than becoming waterlogged or mushy. Pouring off excess water after the first boil controls the final texture.
“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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