Perfect rice every time

Perfect rice every time


1 person made this

About this recipe: For years I've hated cooking rice because it never comes out right, usually being too gloopy, but now I've discovered this easy method which is foolproof.

GeorgePowerOtisPugDog Essex, England, UK

Serves: 1 

  • 98g basmati rice
  • 240ml boiling water
  • 2 tablespoons vegetable oil

Prep:5min  ›  Cook:15min  ›  Extra time:10min resting  ›  Ready in:30min 

  1. Take a pan, preferably a frying pan, but any pan will do as long as it has a lid. A frying pan is best as it's better to use a shallow pan.
  2. Turn your hob on to it's lowest heat put the pan on and add the oil.
  3. Measure out your rice, add to the pan and coat all the rice with the oil.
  4. When the rice is coated add the water, stir once (very important to stir only once), put the lid on and LEAVE it alone for 15 minutes.
  5. After 15 minutes tip the pan slightly ,leaving the lid on, to see if there's still some liquid left. If there is, leave on the heat for another 2 minutes and repeat the pan tipping. Do this until you no longer see any water.
  6. When all the moisture has been absorbed take the pan off the heat, take the lid off and lay a clean tea towel over it and leave to rest for 10 minutes.
  7. After 10 minutes take off the tea towel and tease the rice with a fork until it becomes light and fluffy,which I guarantee it will!
  8. And there you have it, perfect rice!


Only stir once, have the hob on its lowest setting (no.1) and never take the lid off the pan until all the liquid has been absorbed.


If you're cooking for more than 1 the golden rule is 2xboiling water to the volume of rice.

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