Boiled Rice
Ingredients
Directions
Prepare
Rinse the rice to remove excess starch.
In a pot, combine the rice, cold water, and salt.
Cook
Cover the pot and bring to a boil over high heat.
Boil for 10 minutes, then pour off most of the water.
Reduce heat and let the rice soak and dry for 15 minutes.
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
- Provides the starch that forms the body and texture of the cooked grains.
- Cold water
- Hydrates the rice grains so they soften and cook through.
- Salt
- Seasons the rice as it absorbs the cooking water.
The step that matters
Pouring off most of the water after boiling. Removing the excess water at the right time stops the rice from turning soggy or gummy. The remaining water is then absorbed as the rice steams and dries on low heat.
“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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