BOILED RICE
This simple recipe for boiled rice produces perfectly cooked, separate grains, ideal as a side dish or base for other recipes. The method involves washing the rice to remove excess starch, then boiling it until tender. The final steaming step ensures a light and fluffy texture. Serve it as a vegetable side or with cream and sugar for a sweet cereal.
Ingredients
- 1/2 cup Rice (Quantity estimated (not specified in original recipe))
- 8 cups Water (Quantity estimated (not specified in original recipe))
- 1 tablespoon Salt
Instructions
- 1Place the rice in a strainer and place the strainer over a bowl nearly full of cold water. Rub the rice gently. Lift the strainer from the bowl and change the water. Repeat this until the water in the bowl is clear. This removes excess starch, resulting in fluffier rice.
- 2Bring 8 cups of water to a brisk boil in a large pot. Gradually add the rinsed rice and 1 tablespoon of salt, being careful not to stop the boiling. Boil for 20 minutes, or until the rice is soft. Do not stir.
- 3Drain the rice through a colander. Place the colander over a pot of boiling water and steam for 10 minutes. This will help to separate the grains.
- 4Serve the rice as a vegetable side dish or as a cereal with cream and sugar.