Boiled Rice
Ingredients
Directions
Prepare
Rinse the rice and soak it in cold water for 30 minutes.
Cook the rice
Bring a pot of salted water to a rapid boil and add the rice.
Boil until the grains are tender, stirring occasionally to prevent clumping.
Drain and finish
Drain the rice in a colander and rinse with cold water to separate the kernels.
Place the rice in the oven to heat, stirring with a fork until warmed through.
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 gelatinizes in boiling water, softening the grains and giving the cooked rice its body.
The step that matters
Boil until tender. Starch in the grains keeps swelling and gelatinizing in boiling water, so overcooked rice turns soft, mushy and clumpy. Check the grains by tasting rather than relying only on the clock.
“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.