Plain Boiled Rice

Preparation info

  • Difficulty


  • Serves


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.


  • 14 ozs (400 g/2 cups) good-quality long-grain rice, e.g. Basmati
  • 1½–2 teasp. salt
  • a large pot of cold water
  • a few little knobs of butter (optional)


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 through a sieve or fine strainer. Put into a warm serving dish, dot with a few knobs of butter, cover with tin foil or a lid and leave in a low oven, 140°C/275°F/regulo 1, for a minimum of 15 minutes. Remove the lid, fluff up with a fork and serve.