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Boiled Rice

A simple boiled rice prepared with Patna rice, salt, and water, then dried in the oven or over a fire.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Boiled Rice

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare a saucepan with boiling water and add salt to increase the heat.

  2. Wash the rice well and add it to the boiling water.

Cook and drain

  1. Boil quickly for about 13 minutes.

  2. Add the cold water and strain the rice through a wire sieve or colander.

Dry

  1. Place the rice in the oven at 300°F (150°C) or in front of the fire until dry, stirring occasionally with a fork to keep the grains 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
Starch that softens and swells in boiling water to form the cooked grains.

The step that matters

Stirring while drying. Stirring with a fork while the rice dries lets steam escape and keeps the cooked grains from clumping together as their surfaces dry.

“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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