Boiled Rice
Ingredients
Directions
Prepare
Wash the rice thoroughly.
In a granite-ware stew pan or kettle, combine the rice and boiling water, adding the salt.
Cook and drain
Boil uncovered for about 15 minutes, or until the rice is soft.
Test the rice by pressing a few grains between your fingers.
Once cooked, drain the rice in a colander, shaking to remove excess water.
Toss the rice with a fork to help it dry.
Dry and serve
Set the colander on a tin dish or pie plate in the oven with the door open, or on the back of the range in a warm spot.
Allow the rice to dry for about 20 minutes until each grain is separate, tender, and dry.
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 in boiling water and becomes the body of the dish.
- Boiling water
- Cooking medium that hydrates the grains so they soften evenly.
The step that matters
Drain and dry the rice thoroughly. Excess surface water left after draining makes cooked grains clump and turn gummy. Tossing and airing the rice lets surface moisture evaporate so the grains 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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