Boiled Rice
Ingredients
Directions
Prepare
Pick over and wash the rice.
Cook
Slowly add the rice to the boiling salted water.
Boil uncovered for 25 minutes or until soft.
Drain and dry
Drain the rice in a strainer and pour boiling water through 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
- Provides the starch that softens during boiling to become the dish's main body.
- Salt
- Seasons the cooking water so the rice itself is flavoured as it absorbs it.
The step that matters
Boil uncovered for 25 minutes or until soft. Rice must be cooked through, but overcooking turns it mushy. Checking for softness at the stated time keeps the grains intact and 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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