Another Receipt for Boiling Rice
Ingredients
Directions
Prepare
Wash the rice thoroughly in several waters and soak it for 1 hour.
Drain the rice and add it to a large pot of fast-boiling water.
Cook
Leave the rice uncovered, remove any scum, and add salt when it is nearly done.
Boil the rice for 15 to 18 minutes, then drain it well.
Dry and serve
Heap the rice lightly in a dish and place it in a gentle oven to dry.
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 cooks into the body of the dish, so its grains must be rinsed and soaked for separate, fluffy results.
- Water
- Conducts heat and hydrates the starch, so the grains swell and soften as they boil.
- Coarse sea salt
- Seasons the grains; added near the end so it does not interfere with the early cooking of the rice.
The step that matters
Boil the rice for 15 to 18 minutes, then drain it well. Rice is cooked in a large volume of rapidly boiling water, so the grains cook evenly and release excess surface starch. Draining promptly stops residual cooking and prevents the grains from becoming sticky or mushy.
“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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