Boiled Rice
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Pick over and wash the rice in several waters.
Soak the rice for several hours.
Bag and bake
Grease a paper bag and add the soaked rice and water.
Fold and fasten the end of the bag.
Place the bag on a grid shelf and cook in a 350°F (175°C) oven for about 25 minutes.
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
- Provides the starch that swells and softens with water and heat, forming the body of the cooked grain.
- Water
- Hydrates the starch granules and creates the steam that cooks the rice inside the bag.
The step that matters
Fold and fasten the end of the bag. The bag must be sealed so steam stays trapped around the rice. If steam escapes, the water evaporates before the starch has fully absorbed it, leaving the rice dry or unevenly cooked.
“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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