Boiled Rice
Ingredients
Directions
Prepare
Pick over and wash the rice until the water runs clear, then drain.
Cook
Bring 4 quarts of water to a rapid boil and add ½ teaspoon salt and the rice.
Cover until it boils again, then partly uncover to prevent boiling over.
Keep the water at a galloping boil and begin testing the rice after 10 minutes.
When tender to the center (about 20 minutes), drain in a colander.
Finish
Cover with a cloth and let steam in the oven for 5-10 minutes.
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
- Raw rice
- Starch that absorbs water and swells into tender grains as it cooks.
The step that matters
Keep the water at a galloping boil. A vigorous boil keeps the grains moving so they cook evenly and do not clump or stick together. The partly uncovered pot lets steam escape and keeps foam from boiling over.
“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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