20 mins
Boiled Rice
Recipe by Graham
Rice is becoming a very important purchase in many homes since it is increasingly being used in place of potatoes and sweet potatoes. Long grain rice (like Basmati) is used in savoury dishes, whilst short grain rice is used in desserts.
Some people find it difficult to cook rice without it sticking together but, if you follow either this recipe for Boiled Rice our my recipe for Steamed Rice, you will never experience that problem.
The shops often offer several different types of seasoned rice in small packets. These can make an interesting change to accompany Pork Chops or Lamb Cutlet. With these seasoned rice variations, just follow the instructions on the packet.
Boiled Egg 
Braised Fennel Ingredients for Boiled Rice
Currently displaying quantities in US Imperial Measurements
How to Cook Boiled Rice
- Place the rice in a large bowl filled with cold water. Swish the rice around with a spoon or your hands. Carefully pour away the cloudy water and repeat the process several times until the water becomes clear (or almost).
- Place the water in a large pan and add the salt. Bring to the boil then add the oil and stir in the rice. Bring the water back to a very gentle boil, cover the pan and continue to cook like this for between 15 and 20 minutes (depending on the rice) stirring from time to time. Meanwhile, boil a full kettle of water.
- When the rice is cooked (test a little on a fork), pour it into a colander or large sieve (strainer) and immediately pour the boiling water over. This will remove any residual starch and leave you with light, fluffy grains of rice.
GRAHAM'S HOT TIP:
If you want to 'spice up' ordinary boiled rice, add a tablespoon of curry powder to the boiling water before adding the rice to the pan.
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