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Steamed Rice

A simple dish of rice cooked by steaming in boiling water with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Steamed Rice

Steamed Rice

Ingredients

Directions

  1. In a cup, combine rice, salt, and boiling water.

  2. Place the cup in a steamer over rapidly boiling water.

  3. Steam until the rice kernels are very tender.

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
Provides the starch that softens with steam to become the tender grain of the dish.

The step that matters

Steam until the rice kernels are very tender. Rice keeps absorbing water and softening as it steams, so checking for full tenderness rather than stopping at a set time gives evenly cooked grains. Undercooked kernels stay firm at the centre because the starch has not yet gelatinized fully.

“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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