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Boiled Rice

Boiled rice prepared by washing, boiling with salt, and drying.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Boiled Rice

Ingredients

Directions

Prepare

  1. Pick over and wash the rice.

  2. Bring water to a brisk boil and add salt.

Cook

  1. Slowly add the rice to the boiling water.

  2. Boil uncovered until soft, about 25 minutes, adding water as needed to maintain 3 quarts.

Drain and dry

  1. Drain the rice in a sieve and pour boiling water over it.

  2. Return the rice to the saucepan and set it on the back of the range or in the oven to dry.

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
Starch that softens with boiling water and forms the body of the dish.
Boiling water
Cooking medium that hydrates the grains and carries heat evenly through them.

The step that matters

Adding the rice to the water. Rice should be added slowly so the water keeps boiling. A sudden drop in temperature slows cooking and can leave grains unevenly cooked or clumped together.

“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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