Skip to main content
Main

Boiled Rice

Boiled rice cooked in salted water and dried in an oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Boiled Rice

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Pick over and wash the rice.

Boil the rice

  1. Bring the water to a rapid boil and add salt.

  2. Gradually add the rice to the boiling water.

  3. Boil until the rice is soft.

  4. Drain the rice in a sieve.

  5. Rinse the rice under cold water and shake well.

Dry the rice

  1. Spread the rice on a shallow pan and place in a 350°F (175°C) oven to dry, 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 main starchy body of the dish, absorbing water and softening as it cooks.
Water
Cooks the rice by hydrating its starch, and carries the salt into the grains.

The step that matters

Adding the rice to the boiling water. Adding the rice gradually keeps the water at a rolling boil, so the grains cook evenly and do not clump or turn gluey.

“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.

More boiled rice recipes

Pudding 38Plain 16for Soups and Curries 6for Curries 3for Curry 3Indian 3 See all 250 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes