Boiled Rice
Ingredients
Directions
Prepare and cook
Wash the rice in three waters.
Add salt and pour boiling water over the rice.
Place over moderate heat, cover, and boil gently until the water is absorbed.
Steam and finish
Ensure it is securely covered, then move to a cooler part of the stove to steam for 15 minutes.
Check if the rice is tender; if not, cover and let it stand for 5 more minutes.
Partially remove the lid to let steam escape for 5 to 10 minutes before serving.
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
- Forms the bulk of the dish, and its starch gelatinises and softens as it absorbs water.
- Boiling water
- Supplies all the liquid that the rice absorbs as it cooks and becomes tender.
The step that matters
Keeping the lid on during steaming. Rice cooks in trapped steam after the water is absorbed. If the lid is lifted early or the pan is not tightly covered, steam escapes, the grains dry unevenly and may stay firm in the centre.
“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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