Boiled Rice
Ingredients
Directions
Cook the rice
Fill a large saucepan with water and bring it to a rapid boil.
Add the rice gradually while stirring with a fork.
Boil the rice for 10 minutes, stirring continuously.
Rinse and dry
Pour the rice into a wire sieve and rinse with cold water for 3 minutes.
Return the rice to a dry saucepan and separate the grains with a fork.
Place the saucepan on the stove to dry, stirring occasionally. Do not cover the rice while drying.
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
- Its starch swells and softens as it cooks, forming the body of the dish.
The step that matters
Drying the rice without a lid. Rinsing removes surface starch so grains stay separate. Drying with the lid off lets surface moisture evaporate, so the grains do not turn sticky or clump.
“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.
More boiled rice recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.