Boiled Rice
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Wash the rice.
Cook and serve
Add the rice to the boiling water and boil rapidly until the kernels are soft, about 30 minutes.
Drain in a colander and serve immediately.
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 their tender texture.
The step that matters
Boil rapidly until the kernels are soft. A vigorous boil keeps the water moving and the grains cooking evenly. Starch in the kernels swells and gelatinizes as they absorb water, so cooking too briefly leaves grains firm at the centre, while overcooking makes them mushy.
“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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