Indian Method of Boiling Rice
Ingredients
Directions
Prepare
Wash the rice well in two changes of cold water.
Place the rice in a 2-quart saucepan without a cover.
Fill the saucepan three-quarters full with cold water.
Cook and drain
Boil on moderate heat, stirring occasionally, until the rice is tender, about 20 minutes.
Add the salt, stir, and remove from heat immediately.
Pour the rice into a colander and let it drain for 10 minutes to become 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
- Absorbs water as it cooks, swelling and softening to become the tender base of the dish.
- Coarse sea salt
- Seasons the rice as it is added near the end of cooking.
The step that matters
Removing the rice from heat once the salt is added. Rice left to keep cooking after it is tender continues to absorb water and can turn mushy, so stopping heat promptly keeps the grains intact.
“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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