Boiled Rice
Ingredients
Directions
Prepare
Pick over and wash the rice.
Cook
Slowly add the rice to the boiling salted water without stopping the boil.
Boil uncovered for 25 minutes or until soft.
Drain and dry
Drain the rice in a strainer and pour boiling water over it.
Return the rice to the saucepan and let it stand uncovered on the back of the range to dry.
Ensure the kernels are quite separate.
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 bulk of the dish, and its starch softens as it cooks in boiling water.
- Boiling water
- Cooks the rice evenly, carrying heat into each grain to soften it.
The step that matters
Keep the boil going when adding the rice. Adding rice to water that has stopped boiling slows the cooking and can make the grains gummy. Keeping the water at a steady boil keeps the grains moving and cooking evenly, so they stay separate.
“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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