Boiled Rice
Ingredients
Directions
Prepare
Pick over and wash the rice thoroughly.
Cook
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 and dry
Drain the rice in a colander.
Allow the rice 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
- Forms the dish itself; its starch softens and swells as it cooks in the water.
- Water
- Cooks the grains by steam and boiling heat, softening the starch until tender.
The step that matters
Gradually add the rice to the boiling water. Adding rice slowly keeps the water at a boil. If the temperature drops too much, the rice cooks unevenly and can turn gummy or stay firm.
“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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