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Boiled Rice

A simple boiled rice dish prepared by washing, soaking, boiling, draining, drying, and shaking to keep grains separate.

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

Ingredients

Directions

Prepare

  1. Pick over and wash the rice in several waters.

  2. Soak the rice in cold water for a few minutes.

Cook

  1. Bring a pot of salted water to a rolling boil.

  2. Slowly sprinkle the rice into the boiling water to keep the kernels separate.

  3. Boil the rice for 20 minutes.

Drain and dry

  1. Drain the water and dry the rice in the oven for a few minutes or on the back of the stove.

  2. Shake the dish to ensure each grain is large and separate.

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 absorbs water and swells, becoming the tender, fluffy body of the dish.

The step that matters

Sprinkling the rice into the boiling water. Rice dumped in all at once clumps together, because the starch on the grain surfaces gels and sticks. Adding it slowly to rapidly boiling water keeps the kernels moving and separate.

“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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