Jeni Wright, Eric Treuille, Le Cordon Bleu

Hot Water Method

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
White or brown American long-grain rice can be cooked in a large, unmeasured amount of boiling water. After cooking, drain the water off and rinse the rice. Rinsing removes excess starch, leaving the grains separate and dry, and the rice can be left to cool and be reheated without sticking.
  1. Bring a pan of water to the boil. Add salt, then the rice. Simmer, uncovered, until tender (see box).

  2. Turn the rice into a colander or sieve, rinse with boiling water. Toss in butter or oil to reheat.