Plain Boiled Rice from The Times Cookery Book by Katie Stewart
Place the rice in a sieve or colander, wash well under cold running water and remove any dark or discoloured grains. Drain and sprinkle into the boiling salted water. Add slowly, so that the water ...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Colander
- Fine-mesh sieve
- Saucepan
- Stove
- Wooden spoon
Ingredients
- 1–2 level teaspoons salt
- 8 oz (225 g) long grain rice
- 2–3 pints (1–1½ litres) boiling water
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