Darina Allen

Plain Boiled Rice

Preparation info

  • Serves

    8

    • Difficulty

      Easy

Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

I find this way of cooking rice in what we call ‘unlimited water’ to be very satisfactory for plain boiled rice, even, dare I say, foolproof. The grains stay separate and it will keep happily covered in the oven for up to half an hour.

Ingredients

  • 14 ozs (400 g/2 cups) good-quality long-grain rice, e.g. Basmati

Method

Bring a large saucepan of water to a fast boil, add salt, sprinkle in the rice and stir at once to make sure the grains don’t stick. Boil rapidly, uncovered. After 4 or 5 minutes (depending on the type of rice) test by biting a few grains between your teeth—it should still have a slightly resistant core. If it overcooks at this stage the grains will stick together later.

Strain well thr