Plain boiled rice is so easy to make, but choosing the correct rice is critical! Indian cooking usually requires 'basmati' rice. I have had great results from long grain rice, but you lose that 'basmati fragrance'. Jasmine rice also works well with spicy foods. Plain-boiled rice needs only a large pan, a few litres of water, and a little salt and should take around ten minutes to cook. For better results, give the rice time to rest in a warm place this will 'relax' the rice, allowing the grains to dry and separate.
Serves 4 people
Preparation time 5 minutes, cooking time around 10 minutes, resting time 30 minutes,
Recipe Difficulty level - Beginner-Friendly
Special equipment - none
Plain-boiled rice recipe
Ingredients:
1 cup of basmati or long grain rice
A large pan of boiling water
1 teaspoon Himalayan or Celtic sea salt
1 kettle of boiled water for rinsing
Knob of butter (optional)
How to cook plain-boiled rice
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Step 1:
Wash the rice in cold water until it runs clear to wash out most of the starch.
Step 2:
Bring a large pan of water to a boil, and add the salt and butter.
Step 3:
Add the rice and stir, breaking up any clumps, then bring it back to the boil. Boil the rice until tender, but not over cooked. The rice should have a slight al-dent to it. Stir from time to time. Then put the kettle on for rinsing.
Step 4:
Drain the rice into a large sieve, then rinse with boiling water from the kettle.
Step 5:
For better results, place the rice in a warm oven at around 150°c or in a warming draw for 30 minutes.
Conclusion:
The beauty of plain-boiled rice is any leftovers can be frozen and used with a quick defrost. Plain-boiled rice can also be used to make other fried-rice dishes. I tend to use it for carrot rice, or maybe egg fried rice.
Please note:
Rice should always be stored correctly in the fridge or freezer. Thoroughly re - heat, before eating.
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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