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Steamed Rice

A simple dish of rice cooked with water and 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

Start the rice

  1. In a double boiler, combine rice, water, and salt.

  2. Place the top of the boiler on an open flame and stir with a fork.

  3. Boil for 3 minutes, then transfer to the double boiler.

Finish cooking

  1. Cook for 45 minutes.

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
Its starch absorbs water and swells as it heats, forming the body and texture of the cooked grains.

The step that matters

Stirring during the initial boil. Stirring while the rice sits over open flame keeps grains from clumping and scorching on the bottom of the pan. Starch granules absorb water and soften as they heat, so even heating matters before the gentler steaming phase finishes them.

“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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