Boiled Rice

Boiled Rice

Freshly boiled rice

Freshly boiled rice

Quick info

  • Recipe difficulty - medium
  • Preparation time - 5 minutes
  • Cooking time - 15 minutes
  • Serves - 2
  • Dietary - Vegetarian Vegan Gluten free Dairy free
  • Allergens -


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  • 110g long-grain white rice, such as Basmati
  • 170ml water


  • Kitchen scales
  • Large bowl
  • Measuring jug
  • Medium saucepan
  • Wooden spoon


Step 1

Fill a kettle with water and put on to boil. While its heating, place the rice into a deep bowl

Step 2

Cover with cold water and using your hand, give it a good stir, the water will become cloudy from the starch on the grains

Step 3

Tip the water away into the sink (The grains will sink to the bottom, so you don't need a sieve)

Step 4

Fill the bowl with more cold water and repeat the process three more times, or until the water turns more clear

Step 5

This time tip the rice out into a sieve and rinse under cold running water for a few seconds

Step 6

Measure out around 170ml of boiling water from the kettle and add to a medium saucepan

Step 7

Add the rice to the saucepan and bring to the boil

Step 8

Stir once then place a lid on top and turn the heat down to gental simmer

Step 9

Cook with the lid on for 10-12 minutes then turn off the heat

Step 10

Leave to sit for 5 minutes with the lid still on, before fluffing the rice with a fork ready to serve

Nutrition per serving portion (55g)

Each 55g of cooked rice contains on average

Energy 268kj 64kcal 3.2%

Fat 0.4g 1%

Saturates 0.1g 1%

Sugars 0.0g 0%

Salt 0.0g 0%

Food Value


Good Fats & Fatty Acids




Slow release energy

Rice is a starchy carbohydrate, so it’s broken down in the body more slowly, releasing energy more gradually over time. It also contains important minerals such as iron and zinc as well as B vitamins and is a source of protein and fibre.

Vitamins and Minerals

Rice contains important minerals such as iron and zinc, as well as B vitamins and is a source of protein and fibre. Brown or wholegrain rice contains higher levels of fibre, vitamins and minerals as it still has its bran layer intact.

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