To Cook Rice
Ingredients
Directions
Prepare
Wash the rice well in several washes to remove the floury coating and drain it.
Cook
When the salted water boils rapidly, slowly add the rice to avoid stopping the boil.
Cook uncovered for 15 to 20 minutes until the grains are soft when pressed between your fingers.
Drain and dry
Turn the rice into a strainer to drain, rinse with hot water, and dry in a serving dish in the open oven.
Ensure each grain is separate and 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 softens and swells with water, forming the body of the dish.
- Water
- Cooking medium that hydrates the grains so they soften evenly as they boil.
The step that matters
Adding the rice to rapidly boiling water. Rice added slowly to rapidly boiling water keeps the boil going, so the grains cook evenly instead of turning gluey or sitting in cooling water.
“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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