Easiest Boiled Rice Ever

I know, it's rice - how hard can it be? It was still a revelation when I learned this method of boiled rice, as it's the least effort and most taste. It's also fine if you get timings a bit wrong as the pan can be switched off and left warm for a few minutes without it going to mush.

Print Recipe

Prep Time 1

Cook Time 12

Course Side Dish

Cuisine Chinese, Indian

Servings 4 people

Equipment

Measuring jug, or see-through container like a high-ball glass
Pan with a lid

Ingredients

200 g Basmati rice Any quick cook rice will work, basmati flavour is our favourite
360 g Water

Instructions

Weigh out the rice into a see-through measuring jug (or glass). Note the level that the rice comes up to in the jug and pour it into the pan.
Measure twice the amount of water as there was rice in the jug, e.g. if the rice came up to 200ml, then measure out 400ml water. Add the water into the pan and season to taste.
Put the lid on the pan, bring to the boil then turn down the heat to low and leave for 10-12 minutes. Don't take of the lid, don't stir, just leave it be. The rice absorbs the water perfectly so there's no need to drain or rinse, just spoon onto plates when you're ready to serve.

Notes

Obviously tweak the amount of rice you want per person. Remember it's not double the weight of the rice, it's double the volume of the rice, leave it in the pan with the lid on and no stirring!

Keyword cheap, easy, student friendly, vegan, vegetarian