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.
Cook the rice
Bring the water to a rapid boil and add salt.
Gradually add the rice to the boiling water.
Boil until the rice is soft.
Drain and dry
Drain the rice in a sieve.
Rinse the rice under cold water.
Shake the sieve to remove excess water.
Spread the rice on a shallow pan.
Place in a 350°F (175°C) oven to dry, stirring occasionally.
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 swells, turning the grains soft and tender.
- Water
- Hydrates the starch and carries heat so the grains cook evenly.
The step that matters
Gradually add the rice to the boiling water. Adding rice all at once drops the water's temperature and slows the boil, so the grains cook unevenly and can turn gummy. Adding it gradually keeps the water boiling vigorously.
“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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