Boiled Rice
Ingredients
Directions
Wash the rice and soak it for 1 hour.
Drain the rice and put it in boiling water with salt.
Boil until tender.
Cover with a folded towel and set aside to dry and keep hot.
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
- Starch that softens and swells as it cooks, forming the main body of the dish.
- Boiling water
- Cooks the rice by hydrating its starch until the grains become tender.
The step that matters
Boil until tender. Rice needs enough water and time to absorb and gelatinise its starch. Stopping too early leaves grains firm and chalky in the centre, while overcooking makes them mushy and sticky.
“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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