To Boil 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.
Cook the rice
Wash the rice in several changes of water to remove loose starch.
Bring a large pot of salted water to a boil.
Add the rice and boil for 15 to 20 minutes until soft.
Drain and dry
Drain the rice and rinse with cold water to separate the grains.
Drain thoroughly and dry the rice in the oven at 300°F (150°C) or in front of the fire.
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
- Forms the dish; its starch softens and absorbs water as the grains cook.
The step that matters
Boil until just soft. Rice keeps absorbing water and releasing starch while it boils, so boiling too long makes the grains mushy and sticky. Check for softness near the start of the 15 to 20 minute window.
“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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