Boiled Rice
Ingredients
Directions
Prepare the rice
Wash the rice thoroughly in several changes of water until clear.
Tie the rice in a cloth, allowing room to swell, and place it in a saucepan with cold water.
Boil for about 2 hours.
Turn the rice out onto a dish and serve with jam or sweet sauce.
Quicker method
For a quicker method, place ½ lb. of washed rice in a saucepan with 1½ pints of cold water and a pinch of salt.
Cover and boil for 22 minutes.
Pour through a colander to drain thoroughly without crushing the rice.
Return to the saucepan, cover, and let it dry on the stove for 5-6 minutes 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
- Provides the starch that swells and softens during boiling to form the body of the dish.
The step that matters
Drain without crushing the rice. Cooked grains are soft and fragile, so pressing or stirring them breaks them and releases starch, making the rice gluey instead of separate and 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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