Hindustdni Method of Boiling Rice or Chdnwal
Ingredients
Directions
Prepare
Wash the rice thoroughly in several waters.
In a medium saucepan, combine the washed rice and cold water, filling three-quarters full.
Cook
Stir occasionally and boil gently on moderate heat until the grains separate and are tender, about 20 minutes.
Add the salt, stir well, and remove from heat.
Drain and rest
Drain the rice in a colander for 10 minutes to remove excess water.
Let the rice sit until dry and fluffy.
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
- Patna rice
- Forms the main body of the dish, becoming tender and separate grains as it absorbs water.
- Cold water
- Hydrates the starch in the grains so they soften and swell during boiling.
The step that matters
Drain the rice thoroughly. Excess water left on the cooked grains makes rice soggy and sticky. Draining and letting it rest allows surface moisture to evaporate, so the grains dry out and become fluffy.
“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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