Boiled Rice
Ingredients
Directions
Prepare
Wash and pick out any specks from the rice.
Soak the rice in cold water for 2 hours.
Cook
In a deep kettle, bring 2 quarts of water to a boil.
Add the rice and boil rapidly for 30 minutes.
After 20 minutes, add the salt.
Once cooked, drain the rice in a colander.
Finish and serve
Set the colander in the oven for a few minutes.
Shake lightly before serving in a vegetable dish.
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
- Its starch absorbs water and swells, becoming tender and fluffy as it cooks.
- Water
- Hydrates the rice starch and carries heat evenly so the grains cook through.
The step that matters
Add the rice and boil rapidly for 30 minutes. A rapid boil keeps the water moving and hot, so the grains cook evenly and stay separate. A weak simmer can leave rice unevenly cooked and gummy.
“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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