To Boil 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 under cold water until the water runs clear.
In a pot, combine the rice, water, and salt.
Bring to a boil over high heat.
Cook and rest
Reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed.
Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
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 absorbs water and swells, forming the body of the dish.
- Water
- Cooking liquid that hydrates the rice starch so the grains soften as they cook.
The step that matters
Simmering covered on low heat. Keeping the lid on and the heat low holds steam in, so the rice cooks evenly as the water is absorbed. Lifting the lid or raising the heat can leave grains undercooked or scorched on the bottom.
“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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