Boiled Rice
Ingredients
Directions
Cook the rice
Boil water and salt vigorously.
Wash rice, then slowly add it to the boiling water to keep the boil.
Cook until the rice is soft, about 30 minutes.
Drain and serve
Drain the rice in a colander, cover with a clean cloth, and set in a warm place for 10 minutes.
Toss the rice lightly into a hot dish uncovered.
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
- Starch that softens and swells in boiling water to form the cooked grains.
- Boiling water
- Cooks the rice evenly and hydrates the grains as they soften.
The step that matters
Add the rice slowly to the boiling water. Adding rice all at once drops the water temperature and stops the boil, so the grains cook unevenly and can turn gummy. Keeping the water boiling helps the grains cook through and stay separate.
“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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