Boiled Rice, First Process
Ingredients
Directions
Place boiling water in the upper compartment of a double boiler and add salt.
Wash the rice and gradually add it to the boiling water, keeping it boiling for about 15 minutes.
When the rice absorbs most of the water and thickens, set the compartment in the lower base to cook until the kernels are soft.
Season the rice to taste.
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
- Unpolished rice
- Starch granules absorb water and swell, turning the grains soft and tender as they cook.
- Boiling water
- Provides the liquid that the rice absorbs, so it cooks through and becomes soft.
The step that matters
Adding the rice gradually to the boiling water. Adding rice gradually keeps the water at a steady boil so the grains cook evenly and do not clump together.
“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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