Boiled 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.
Prepare
Rinse the rice thoroughly in two cold waters, keeping the last rinse until ready to cook.
In a saucepan, bring water with salt to a boil.
Cook and rest
Sprinkle in the rice and boil hard for 15 minutes, covered.
Remove from heat and pour off the water.
Let the saucepan sit covered to allow the rice to steam and grains to 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
- Its starch absorbs water and swells as it cooks, forming the tender body of the dish.
- Water
- Hydrates the starch and carries the heat that cooks the grains through.
The step that matters
Let the saucepan sit covered after draining. Trapped steam finishes cooking the grains evenly and firms their surfaces so they separate. Leaving the lid off lets steam escape, leaving the rice wet, unevenly cooked, and clumped.
“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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