Boiled Rice
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Rinse the rice under cold water until the water runs clear.
In a pot, combine 1 cup of rice with 2 cups of water and a pinch of salt.
Cook and serve
Bring to a boil, then reduce heat to low and cover.
Simmer for 18-20 minutes until the water is absorbed and the rice is tender.
Fluff with a fork before serving.
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 with water to become the tender body of the dish.
- Water
- Hydrates the rice starch as it cooks, so the grains soften and the liquid is absorbed.
The step that matters
Simmer covered on low heat. Keeping the lid on and the heat low holds steam in the pot so the water is absorbed evenly. Lifting the lid or boiling too hard can leave grains hard or scorched.
“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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