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 the rice under cold water until the water runs clear.
In a pot, combine the rice, water, and salt.
Cook
Bring to a boil over medium heat.
Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and 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, absorbing water and softening into tender grains as it cooks.
- Water
- Hydrates the starch so the grains swell and cook through, and is fully absorbed by the end.
The step that matters
Keep the lid on during simmering. Lifting the lid lets steam escape and lowers the temperature, which can leave rice unevenly cooked or hard. Steady low heat with a tight cover lets the grains absorb the water 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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