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Boiled Rice

Boiled rice prepared by washing, soaking, boiling with salt, then draining and drying.

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

Ingredients

Directions

Prepare

  1. Wash the rice thoroughly in at least three waters, rubbing it with your hands.

  2. Soak the rice in clear water for 1 hour, if desired.

Boil

  1. Bring 1 gallon of water to a boil.

  2. Add 1 tablespoon of salt to the boiling water.

  3. Add the rice to the boiling water.

  4. Let the rice boil rapidly for about 25 minutes or until soft.

  5. Do not stir the rice.

  6. Add salt after boiling for 15 minutes.

Drain and dry

  1. Drain any excess water.

  2. Place the rice in an open oven to dry.

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.

Explore the science

What each ingredient does

Rice
Its starch gelatinises as it absorbs water, giving the grains a soft, tender body.

The step that matters

Do not stir the rice.. Stirring rubs grains against each other and releases surface starch, which makes the cooked rice gummy and clumped instead of separate and fluffy.

“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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