To Boil Rice
Ingredients
Directions
Prepare
Wash the rice thoroughly.
Bring 2 quarts of water to a rolling boil in a kettle.
Add 1 teaspoon of salt to the boiling water.
Cook and drain
Throw in the rice and boil rapidly, uncovered, until tender.
Drain the rice through a colander.
Dry
Return the rice to the stove to dry, lifting it apart to allow steam to escape.
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
- Absorbs water as it boils, swelling and softening into the cooked grain texture.
The step that matters
Boil rapidly, uncovered, in plenty of water. Rice needs a large volume of rapidly boiling water so the temperature stays high and the grains cook evenly without becoming gummy. Leaving the pot uncovered lets steam escape and helps prevent the water from boiling over.
“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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