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Boiled Rice

A simple boiled rice prepared by washing, cooking in water, adding cold water, draining, and evaporating moisture.

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

Ingredients

Directions

Prepare

  1. Wash the rice thoroughly in several waters.

Cook

  1. Put the rice in a large pot with plenty of water and bring to a boil over high heat.

  2. Once boiling, keep the pot partially covered and stir to prevent overflow.

  3. When the water subsides, reduce the heat and cook until the rice is soft but not mushy, about 30 minutes.

Finish

  1. Remove from heat and add 1 quart of cold water.

  2. Drain the liquid (conjee).

  3. Return the pot to gentle heat to evaporate moisture, stirring occasionally.

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.

Explore the science

What each ingredient does

Rice
Forms the body of the dish; cooking softens its starch until it is tender.

The step that matters

Stirring while the water comes to a boil. Rice starch foams strongly as the water boils, so the pot can overflow. Partial covering and stirring keep the foam under control.

“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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