Boiled Rice
Light, fluffy boiled rice made with just rice, water, and a little salt. This everyday Indian staple is simple to cook and pairs easily with dal, curry, sabzi, or yogurt-based sides.
For 4 servings
- prep · ~20 min
Rinse and soak the rice.
1.Place the rice in a bowl and rinse with water 2 to 3 times until the water looks less cloudy.2.Add fresh water and soak the rice for 20 minutes.3.Drain the soaked rice and keep it ready.TIPSoaking helps the grains cook more evenly and stay separate. - boil · ~5 min
Boil the water with salt.
Bring 5 cups water and salt to a rolling boil in a pot over medium-high heat.
- boil · ~12 min
Cook the rice until tender.
1.Add the drained rice to the boiling water.2.Cook uncovered over medium heat for 10 to 12 minutes.3.Check a grain; it should be soft but not mushy.TIPStir only once after adding the rice so the grains do not break. - other · ~1 min
Drain the rice well.
Pour the cooked rice into a colander and let the excess water drain away completely.
- rest · ~5 min
Rest the rice for 5 minutes.
Return the drained rice to the warm pot, cover, and let it rest so the grains firm up and finish steaming in their own heat.
- serve
Fluff the rice and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse until the water is only lightly cloudy; this removes excess starch and helps the grains stay separate.
- 2Soak the rice for the full 20 minutes so the grains cook evenly from center to edge.
- 3Use a large pot with plenty of boiling water so the rice can move freely and cook without clumping.
- 4Keep the pot uncovered while boiling; trapped steam can make the rice overcook before you drain it.
- 5Start checking doneness at 10 minutes by pressing a grain between your fingers; it should be tender with no hard core.
- 6Drain immediately once cooked, then let the rice sit in the warm pot for 5 minutes to dry out and turn fluffier.
- 7Fluff with a fork or flat spoon very gently so the soaked grains do not break.
Adapt it for your goals.
Basmati
Use basmati rice for longer, more aromatic grains that pair especially well with dal, curry, and pulao-style meals.
low saltLow-salt
Reduce or skip the salt in the boiling water if you are serving the rice with a highly seasoned curry or rasam.
brown riceBrown-rice
Swap in brown rice, but soak longer and boil until fully tender for a nuttier, more fiber-rich everyday rice.
ghee finishGhee-finish
After fluffing, drizzle in a little ghee for a richer aroma and a more comforting accompaniment to simple dal.
Why this is on our healthy list.
Gentle and Easy to Digest
Plain boiled rice is light on the stomach and works well in simple meals with dal, curd, or mild sabzi.
Naturally Low in Fat
This recipe uses no oil or ghee, making it a very simple staple to pair with richer side dishes.
Useful Energy Base
White rice provides quick, dependable energy and serves as a neutral base for protein- and vegetable-rich Indian meals.
Frequently asked questions
Soaking helps the grains absorb some water ahead of time, so they cook more evenly and are less likely to break or turn sticky.
