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Steamed Rice

A simple steamed rice dish made with rice, salt, and boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Steamed Rice

Steamed Rice

Ingredients

Directions

  1. In the top of a double boiler, combine salt and boiling water.

  2. Gradually add well-washed rice while stirring with a fork to prevent sticking.

  3. Boil for 5 minutes, then cover and place over the bottom part of the double boiler.

  4. Steam for 45 minutes or until the rice is soft, then uncover to let steam escape.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Rice
Its starch gelatinises in the steam and water, turning the grains soft and tender.

The step that matters

Adding the rice gradually while stirring. Dropping rice in all at once lets grains clump together, and surface starch glues them to each other and the pan. Stirring as the rice goes in separates the grains so they cook evenly.

“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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