Boiled Rice
Ingredients
Directions
Prepare
Pick over and wash the rice thoroughly.
Cook and dry
Gradually add the rice to the boiling salted water, ensuring the water continues to boil.
Partly cover and cook for 20 minutes, or until the grains are soft.
Drain the rice in a colander and allow it to dry for 5 minutes in the oven with the door open.
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
- Its starch absorbs water and swells, softening into the tender body of the dish.
The step that matters
Adding the rice gradually to boiling water. Adding rice slowly keeps the water at a rolling boil. Too much rice at once cools the water, so the grains cook slowly and unevenly, becoming gummy 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.
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