Skip to main content
Main

Steamed Rice

A simple dish of rice cooked in milk or water with a pinch of sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓
Steamed Rice

Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Steamed Rice

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

  1. In a double boiler, combine the milk or water and salt.

  2. Place the inner pot on the stove and bring to a boil.

  3. Once boiling, add the rice and boil hard for 5 minutes.

  4. Replace the pot in the double boiler and cook until the rice is soft.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Starch that softens and swells with cooking, forming the body of the dish.
Milk or water
Liquid that hydrates the rice grains so they cook soft and absorb moisture.

The step that matters

Replace the pot in the double boiler and cook until the rice is soft. Gentle, indirect heat from the double boiler keeps the liquid from scorching or boiling dry while the starch gelatinises. Rushing this with high heat can leave the bottom burnt and the grains unevenly cooked.

“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.

You might also like

Rice FrittersRice Fritters84 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipesRice Flour SoupRice Flour Soup17 recipes