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Steamed Rice

A simple dish of rice cooked by boiling and steaming until dry and tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Steamed Rice

Steamed Rice

Ingredients

Directions

Prepare the rice

  1. Wash the rice thoroughly in three or four changes of water.

Cook

  1. Bring a pot of water to a boil and add salt.

  2. Add the rice to the boiling water and cook for 12 minutes.

  3. Drain the rice and uncover the pot.

  4. Place the pot over low heat, stirring often until all moisture evaporates.

  5. Serve the rice once it is dry and tender.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Rice
Starch that softens and swells in boiling water to become the dish's main body.

The step that matters

Drying over low heat. Stirring over low heat drives off surface moisture so the cooked grains become dry and separate rather than sticky. Stopping too early leaves the rice wet.

“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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