Boiled Rice
Ingredients
Directions
Prepare
Wash the rice in three waters, then leave the rice in the last water for ten minutes.
Bring at least 2 quarts of water to a furious boil in a pot.
Add 1 teaspoon of salt for each quart of water.
Cook and drain
Add the rice to the boiling water and keep it boiling uncovered.
After 20 minutes, test a few grains with a fork to check for tenderness.
If tender, drain the water into a bowl for later use.
Transfer the rice to a heated colander and let it dry for a few minutes.
Serve
Serve in a hot vegetable dish, with or without butter.
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
- Absorbs water and softens as it cooks, becoming the tender body of the dish.
The step that matters
Keep the water at a furious boil. Rice needs vigorous, continuous boiling so the grains move freely and cook evenly; a weak simmer or a lid can make them cook unevenly or turn gummy.
“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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