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Plain Boiled Rice

A simple dish of boiled rice seasoned with a pinch of salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Plain Boiled Rice

Plain Boiled Rice

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare

  1. Bring a large saucepan of water to a boil.

  2. Wash the rice thoroughly.

Cook

  1. Add the salt to the boiling water, then add the rice.

  2. Boil for 15 minutes.

Drain and dry

  1. Strain the rice through a colander.

  2. Dry the rice either in front of the fire or in a cool oven.

  3. Stir the rice with a fork to separate the grains.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Rice
Its starch swells and softens as the grains cook, giving a tender texture.

The step that matters

Boil for 15 minutes. Rice keeps cooking while it drains and dries, so timing the boil matters. Overcooked grains lose their shape and turn soft and sticky as the starch breaks down.

“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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