Plain Boiled Rice

Preparation info
  • serves


    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

I find this way of cooking 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.


  • a large pot of cold water
  • 1½–2 teaspoons salt
  • 400 g<


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 t