Rice
Ingredients
Directions
Prepare
Rinse the rice under cold water until the water runs clear.
In a large pot, bring water to a boil and add salt.
Cook and finish
Add the rice to the boiling water and cook rapidly to separate the grains.
Once cooked, pour cold water over the rice to stop the cooking process.
Transfer the rice to a colander and let it dry 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
- Its starch gelatinizes as it cooks, setting the grains into a tender, separate texture.
- Water
- Hydrates the starch and carries heat into the grains so they cook through.
The step that matters
Add the rice to the boiling water and cook rapidly. Adding rice to water that is already at a full boil keeps the temperature high, so the grains cook quickly and separate. Starting in cooler water lets the surface starch make the grains clump together.
“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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