Boiled Rice
Ingredients
Directions
In a pot, bring 2½ cups of water to a boil.
Add 1 cup of rice and 1 teaspoon of salt gradually to avoid stopping the boil.
Boil rapidly for 30 minutes until the grains are tender.
Drain the rice in a colander and 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 that softens and swells in boiling water, forming the body of the dish.
The step that matters
Add the rice gradually to keep the water boiling. Dropping in rice all at once cools the water and stops the boil. Rice then cooks unevenly and can turn gummy, so the water should return to a rapid boil quickly after each addition.
“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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