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To Boil Rice

A simple boiled rice dish made with rice, salt, and water.

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

Ingredients

Directions

Cook the rice

  1. Cover the rice with plenty of boiling water.

  2. Add the salt and stir often from the bottom to prevent sticking.

  3. Cook for about 20 minutes until the grains are done but not sticking together.

  4. Drain the rice through a colander.

Dry the rice

  1. Return the rice to the kettle and set uncovered on low heat.

  2. Shake the kettle often to loosen the rice from the bottom.

  3. Let it dry for 10 minutes until every grain is separate.

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
Provides the starch that cooks into the body of the dish, absorbing water as it softens.
Boiling water
Cooks the grains evenly and carries the starch away as the rice cooks.

The step that matters

Stirring while the rice cooks. Rice grains settle and stick to the bottom of the pot as starch is released. Stirring often keeps them moving, prevents scorching and sticking, and helps the grains 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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