Boiled Rice
Ingredients
Directions
Prepare
Wash the rice in a fine sieve under cold water until clean.
In a saucepan, bring 1 quart of water to a boil and add ¼ teaspoon salt.
Cook
Add the rice to the boiling water and reduce heat to a slow boil.
Cook for 20 minutes until the rice is tender.
Drain any excess water if necessary.
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 bulk of the dish, absorbing water to become tender.
- Water
- Hydrates the rice starch and carries the heat that cooks the grains.
The step that matters
Reduce heat to a slow boil after adding the rice. Adding rice drops the water temperature and a vigorous boil can overflow or scorch the bottom while the outside overcooks. A gentle simmer lets the grains absorb water evenly and become tender without breaking apart.
“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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