To Boil Rice
Ingredients
Directions
Prepare
Pick over the rice carefully.
Wash the rice in warm water, rubbing it between your hands.
Rinse the rice in several waters.
Let the rice soak in cold water until ready to cook.
Boil and dry
In a saucepan, bring salted water to a boil.
Pour off the cold water from the rice.
Sprinkle the rice into the boiling water gradually to keep the grains separated.
Boil the rice steadily for 20 minutes.
Remove the rice from the heat and drain all the water.
Place the saucepan with the lid slightly off on the back of the stove to allow the rice to 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 swells with water and cooks into the tender grains that make up the dish.
- Water
- Cooking medium that hydrates the grains and carries heat evenly through the rice as it boils.
The step that matters
Sprinkle the rice into the boiling water gradually. Adding rice slowly keeps the water at a rolling boil. Dropping in too much at once cools the water and lets grains clump and cook unevenly and gummy.
“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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