Boiled Rice
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Cook the rice
Bring a pot of salted water to a boil.
Add the rice and boil for 10-12 minutes until the grains begin to burst.
Drain the rice and place the saucepan where it will stay hot without burning.
Steam and serve
Steam the rice for 10 minutes by covering the saucepan with a folded cloth or placing it in a 350°F (175°C) oven uncovered.
The rice is ready when it is tender.
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
- Provides starch that softens and swells in boiling water to form the body of the dish.
The step that matters
Boil until the grains begin to burst, then drain. Rice keeps cooking from its own residual heat after draining, so removing it at the right moment keeps grains tender rather than mushy.
“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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