Boiled Rice
Ingredients
Directions
Wash the rice well.
Put the rice into boiling salted water and boil quickly for 15 minutes.
Turn the rice into a colander and let cold water run over it for 2-3 minutes.
Place the colander on a tin and cover it with an old plate.
Put the colander on the stove or in a cool oven until the rice is completely dry, shaking it from time to time.
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
- Forms the dish itself; boiling cooks the grains until tender while they stay separate.
The step that matters
Drying the rice after rinsing. Cold water rinses off surface starch that would otherwise make grains sticky. Drying fully in the colander and on the stove or in a cool oven lets excess moisture evaporate so the grains stay fluffy rather than soggy.
“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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