Boiled Rice
Ingredients
Directions
Put the rice into a pan with boiling water.
Stir constantly until it comes to a boil.
Allow to boil until all the water is absorbed, about 1 hour.
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 the water and swells, softening into tender grains.
- Boiling water
- Supplies the liquid that the rice absorbs as it cooks.
The step that matters
Boil until all the water is absorbed. Rice starch swells as it absorbs water, so the grains cook through while liquid remains. Once the water is gone, the rice on the bottom can scorch, so the pan needs watching near the end.
“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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