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Boiled Rice, Plain

Boiled rice cooked in lightly salted water until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Boiled Rice, Plain

Ingredients

Directions

Prepare

  1. Wash the rice in cold water.

  2. Put the rice in a saucepan with lightly salted water.

Cook and rest

  1. Stir until it boils to prevent sticking.

  2. Cover the saucepan and cook slowly for 20 minutes.

  3. Set the saucepan aside to allow moisture to dry.

Recipe from a historical cookbook (Internet Archive).

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 absorbs water and softens as it cooks, giving the grains a tender texture.

The step that matters

Cover the saucepan and cook slowly. A lid traps steam and gentle heat lets the grains absorb water evenly. High heat can scorch the bottom before the grains are tender.

“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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