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Steamed Rice

A simple dish of rice cooked in boiling water and steamed until tender.

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

Steamed Rice

Ingredients

Directions

Prepare

  1. Wash the rice thoroughly.

  2. Drop the rice into 2 quarts of boiling water.

  3. Stir until it returns to a boil.

Cook and steam

  1. Cook for about 15 minutes until barely done.

  2. Test by biting; the grain should just lose its grittiness and remain separate.

  3. Drain the water and cover the rice to steam until serving.

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

What each ingredient does

Rice
Forms the bulk of the dish, and its starch softens and swells as it cooks in water.

The step that matters

Testing for doneness. Rice keeps cooking from residual heat after draining, so stopping when the grain is just tender keeps it separate instead of 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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