The recipe
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Wash the rice thoroughly.
In a saucepan, combine the rice and boiling water. Add salt to taste.
Cook
Boil for 15 minutes.
Transfer the uncovered saucepan to a 350°F (175°C) oven for 15 minutes.
Remove when the water has evaporated and the rice is fluffy.
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 body of the dish, absorbing water as it cooks to become tender and fluffy.
- Boiling water
- Hydrates the rice starch so the grains soften and cook through.
The step that matters
Removing the rice when the water has evaporated. Once the water is gone, continued heat can scorch the bottom and dry the grains. Stopping when the rice looks fluffy keeps it tender and intact.
“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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