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Boiled Rice

A simple boiled rice prepared with salted water and butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Boiled Rice

Ingredients

Directions

Cook the rice

  1. Bring the salted water to a rapid boil.

  2. Add the washed rice and maintain a vigorous boil for 20 minutes.

  3. Test a grain for doneness; if soft, drain all the water.

Dry and serve

  1. Set the uncovered pot at the back of the stove for 2 minutes to dry the rice.

  2. Do not stir the rice while cooking; shake the saucepan three times to prevent clumping.

  3. Serve in a hot, uncovered dish with butter, salt, and pepper.

Recipe from a historical cookbook (Internet Archive).

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 swells in boiling water, giving the cooked grains their body and tenderness.

The step that matters

Testing doneness before draining. Drain only once grains are soft, because the rice cannot absorb more water after draining. Draining early leaves grains firm, while waiting too long makes them mushy.

“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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