Plain Boiled Rice is a simple and versatile dish that is enjoyed in many cultures around the world. The exact origin of boiled rice is unclear, but it is believed to have been a staple food in China and other parts of Asia for thousands of years. To make boiled rice, you start by rinsing your rice to remove any excess starch, and then adding it to a pot with water. The ratio of rice to water can vary depending on the type of rice and your personal preference, but a common ratio is one part rice to two parts water. You then bring the water to a boil, reduce the heat to low, and cover the pot with a tight-fitting lid. Allow the rice to simmer for about 18-20 minutes, or until all the water is absorbed and the rice is tender. Fluff the rice with a fork and serve. Plain boiled rice is a versatile and easy-to-make side dish that pairs well with a variety of main dishes. It is a staple in many cuisines around the world, including Asian, Indian, and Latin American cuisine.
Wash and drain the rice. Put it in a medium sized pan with salt and add 500 ml of cold water.
Place the lid on and bring to the boil. When the lid starts to rattle, turn the heat down to its lowest setting and cook for 12 minutes.
Take the pan off the heat and, keeping the lid on, leave the rice to steam for another 1o minutes.