Boiled rice

Boiled rice

By
From
Encyclopedia of Food and Cookery
Makes
555 g

Ingredients

Quantity Ingredient
200g rice
2 litres water
2 teaspoons salt
1 slice lemon, (optional)

Method

  1. Rinse rice in a sieve under cold running water until the water runs clear.
  2. Bring measured water to the boil in a large saucepan and add salt. Lemon slice may be added to help keep rice white. Slowly sprinkle in rice through your fingers so that water does not go off the boil. Stir once, then cook uncovered, keeping water at a brisk boil, until rice is tender but still firm.
  3. Test by lifting out a grain or two and biting it. The rice is cooked when it is soft but slightly resistant to the teeth; this is called al dente. Basmati rice will take 7–10 minutes, other long-grain rice about 12 minutes, short-grain rice a little longer. Start testing a few minutes ahead of time.
  4. Drain rice in a sieve or colander and run cold, then hot, water through it to separate grains and wash out any remaining starch.
  5. For very dry, fluffy grains, boil a little water in the saucepan, place colander of boiled rice over it, cover with a cloth and leave to steam for 5–10 minutes; or spread rice out in a baking dish, dot with butter, cover dish with a cloth, or foil with a few holes in it, and place in a preheated very slow oven for 10–15 minutes.

Note

  • If not required immediately, rice can be kept hot by steaming. Alternatively, place on a baking sheet, dot with butter, cover and keep warm in the oven.

Variation

  • Boiled brown rice: If possible, soak brown rice in cold water for 20 minutes before cooking as above. Brown rice will take 40 minutes or longer to cook.
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