How to Boil Rice
Ingredients
Directions
Cook the rice
Bring 2 quarts of water and 1 tablespoon of salt to a rolling boil.
Slowly add 1 cup of rice, ensuring the water continues to boil.
Boil for 20 minutes or until the rice is tender.
Dry and fluff
Drain the rice in a colander and place it in the oven for a few minutes to dry.
Use a fork to fluff the rice, but avoid stirring it too much.
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 granules absorb water and soften, forming the main body of the dish.
- Water
- Carries heat to the rice and hydrates the grains as they cook.
The step that matters
Slowly add the rice while keeping the water boiling. Adding rice cools the water. If the boil drops too far, the grains cook unevenly and can turn gummy, so the rice should go in gradually while the water is still bubbling.
“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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