Boiled Rice
Ingredients
Directions
Bring water to a boil in a pot.
Add rice gradually to avoid stopping the boil.
Boil rapidly for 30 minutes.
When tender, drain rice in a colander.
Rinse with boiling water to remove excess starch.
Serve immediately.
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 granules absorb water and swell as they cook, becoming tender and forming the body of the dish.
- Boiling water
- Provides the liquid and heat that gelatinize the rice starch during cooking.
The step that matters
Add rice gradually to avoid stopping the boil. Adding rice all at once drops the water temperature and stops the boil, so the rice cooks unevenly and can turn gummy. Keeping the water boiling vigorously helps the grains cook evenly and stay separate.
“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.
More boiled rice recipes
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.