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Plain Boiled Rice

Plain boiled rice cooked with water, salt, and unpolished rice.

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

Plain Boiled Rice

Ingredients

Directions

  1. Bring 4 cups of water to a boil in a porcelain or granite-ware saucepan.

  2. Add 1 teaspoon of salt to the boiling water.

  3. Gradually add 1 cup of unpolished rice while stirring gently with a fork.

  4. Allow the rice to boil for 20 minutes, lifting it occasionally to prevent sticking.

  5. Remove from heat and pour off any remaining water.

  6. Place the saucepan on the back of the stove or in the oven to finish cooking without burning.

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

Unpolished rice
Provides the starch that cooks into the grains' tender, fluffy body.
Water
Hydrates the rice starch so the grains soften and swell as they cook.

The step that matters

Gradually add the rice while stirring gently. Adding rice all at once can cool the water and clump the grains together. Gentle stirring spreads the grains out so they cook evenly and stick less to the pan.

“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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