Steamed Rice
Ingredients
Directions
Prepare
Pick over and wash the rice.
In a bowl, combine the rice, salt, and boiling water.
Steam
Place the bowl in a steamer over rapidly boiling water.
Steam for 45 minutes, or until the rice kernels are very tender.
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
- Starch that softens and swells with water and steam to become the tender grain.
- Boiling water
- Supplies the moisture that hydrates the rice grains during steaming.
The step that matters
Steam for 45 minutes, or until the rice kernels are very tender.. Steam must stay rapidly boiling so the rice cooks evenly and absorbs enough water. Testing for tender kernels confirms the starch has fully gelatinized, rather than relying only on the clock.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.