Perfect Rice

A simple method for cooking perfect rice.


Ingredients for 4

As this web site can calculate ingredient amounts for both Metric and US visitors and for any amount of persons, some measures may appear a bit odd at times. We do round and try to be as clever as we can with the calculations... If you have any ideas on improving this system, we would like your comments on our contact page.


Show US units

400 gramsrice
3 litreswater (3000 mls)
Salt content: 0% (by weight, not counting salt in other ingredients)


Wash the rice under cold water using a sieve.

Bring the water to a boil and add the washed rice.
Cook for the time prescribed on your rice packet (e.g. 12 minutes for basmati).

When the cooking time is up, taste the rice and check that it is to your liking. You want a bit of a bite but no crunchiness.

Now pour the contents of your saucepan through a sieve or fine colander.
Take a fork and lightly move it through the rice to keep the grains from sticking to each other.
Now let the rice sit in the sieve (put the sieve into your saucepan and put the lid on top) for 15 minutes. Go through the rice again with the fork to separate the grains. Serve.

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