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To Boil Rice

A simple boiled rice prepared by washing, boiling, draining, and keeping warm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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To Boil Rice

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Wash the rice thoroughly in cold water until the water runs clear.

Boil

  1. Bring a saucepan of water to a rapid boil.

  2. Add the rice to the boiling water and stir to prevent sticking.

  3. Boil for about 15 minutes or until the rice is soft.

Drain and keep warm

  1. Drain the rice in a colander.

  2. Rinse the rice with cold water.

  3. Return the rice to the saucepan and cover the saucepan.

  4. Keep the rice warm near the fire.

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

Raw rice
Starch that swells and softens as it absorbs water, forming the body of the dish.

The step that matters

Add the rice to rapidly boiling water and stir. Rice starch on the grain surface can make grains stick together and clump. A vigorous boil with stirring keeps the grains moving and cooking evenly.

“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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