Boiled Rice
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Rinse 1 cup of rice under cold water until the water runs clear.
In a pot, combine the rinsed rice, 2 cups of water, and ¼ teaspoon of salt.
Cook
Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed.
Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
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
- Forms the bulk of the dish, and its starch gelatinises and softens as it absorbs the water.
- Water
- Hydrates the rice starch and turns to steam, cooking the grains through to tenderness.
The step that matters
Simmer covered on low heat until the water is absorbed. Lifting the lid or raising the heat lets steam escape or scorches the bottom before the grains finish swelling. Gentle, sealed heat lets the water be fully absorbed evenly, producing fluffy rather than wet or burnt rice.
“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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