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Boiled Rice

Boiled rice is cooked by simmering in salted water until tender and slightly dry.

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 the rice and remove any husks.

  2. Wash the rice in cold water and drain it.

  3. Bring a large pot of salted water to a boil.

Cook and rest

  1. Add the rice and boil for 12 minutes.

  2. Drain the rice and cover it with a lid or thick towel.

  3. Let it sit for 10-12 minutes until dry and the grains crack slightly.

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 swells and softens in boiling water to become the bulk of the dish.
Coarse sea salt
Seasons the cooking water so the grains take up flavour as they cook.

The step that matters

Letting the rice rest covered after draining. Resting covered lets residual steam finish cooking and dry the surface, so the grains separate and become fluffy instead of wet and sticky.

“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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