Greg's plain boiled rice
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This is a work in progress. Yes, I've been cooking rice for over 50 years, and normally I have no trouble, but it's not always the same. So starting on 21 May 2011 I have decided to measure the quantities. The current proportions are the result of this first experiment.

This recipe is suitable for Chinese and Malay food. For cultures further west, you normally need fat or oil and salt as well.

Note that this doesn't apply to Basmati rice. The quantities there are different, with less water. I'll add to this as time goes on.


quantity       ingredient       step
400 g       long grain rice       1
550 g       water       1


Weigh the rice in the saucepan. Wash the rice in water until the water is clear. Top up until the weight of water is correct. Bring to the boil and boil until the water level drops to the level of the rice. Cover and leave for 20 minutes.

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