Boiled Rice
Boiled rice. Pretty simple, yet it gets over complicated at times. As an old friend once told me, “Boiling rice is easy, just put it in a pot and cover it with water up until the first line on your finger (about 1 inch).”
This recipe makes 2 cups of rice using a small 1L saucepan. Regardless of the size of the pot or the amount of rice, if the water level is one inch above the level of the rice, just let it simmer covered and you’re good to go.
Different types of rice take different amounts of time to cook so this method will work, except that the cooking time would need to be adjusted depending on the type of rice being boiled. Enjoy!
| DIFFICULTY | TIME | QUANTITY |
| EASY | 50 MIN | 400g |
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For convenience, quantities are listed using 3 methods: in the approximate size of the ingredients (eg: clove of garlic), in traditional cups, teaspoons and tablespoons and more accurately in grams (g) or millilitres (ml). Please visit the Measurements page in the Glossary for more information.
INGREDIENTS
- (1/4 Cup OR 100g) Parboiled Rice.
- (1/4 TSP OR <1g) Pinch of salt.
- (2 CUPS OR 500ml) Water.
DIRECTIONS
- Wash rice- Place rice in a bowl with water and rinse and wash it three times using your hands. Drain water.
- Bring water with a pinch of salt to boil in a small saucepan. (Water level should be approximately 1-inch from the top of the rice.)
- Add rice. Reduce heat to simmer and cover.
- Let cook until rice is soft (approx. 45min).
- Strain cooked rice using a rice strainer or colander.
- Transfer to serving plate and serve warm.