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Boiled Rice

Boiled rice cooked in water and optional milk for softness.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Boiled Rice

Ingredients

Directions

Prepare

  1. Pick over the rice.

  2. Wash the rice thoroughly.

  3. Drain the rice.

Cook

  1. Combine boiling water and salt in a saucepan.

  2. Sprinkle the rice into the saucepan.

  3. Stir over high heat until the water boils again.

  4. Cook the rice rapidly until tender.

  5. Drain the rice.

Steam and finish

  1. Cover the saucepan with a towel.

  2. Let the rice steam for 10 minutes.

  3. Add hot milk after draining for softer rice.

  4. Simmer for 5 minutes.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Its starch swells and softens during cooking, forming the body of the dish.
Boiling water
Cooks the rice by hydrating its starch as it simmers and boils.
Milk
Adds moisture and fat, giving the cooked rice a softer texture.

The step that matters

Cook the rice rapidly until tender. A vigorous boil keeps the grains moving so they cook evenly and do not stick together. Tenderness, not a fixed time, shows when the starch has softened enough to drain.

“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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