How to Boil Rice ~ Oma's way!

perfect rice

"How to boil rice?" "How to have it nice and fluffy - not sticky?" "How to cook rice easily?" Even, "How to steam rice?" Every had these questions? Well, here's your answer! If you're planning a traditional German meal, or perhaps a Chinese meal without the take-out, try this hint for making perfect rice, aka Reis, EVERY TIME! 

The trickiest part in making rice traditional way was the timing to get it just right. This method is so fool-proof, combining boiling and steaming. 

How to Boil Rice, the Easy Way


  • 1 cup long-grain rice
  • about 3/4 tsp salt
  • In a medium pot, put about 2 - 3 inches of water. Add salt. Bring to rolling boil.
  • Add rice. Boil, uncovered, stirring occasionally for 10 minutes. (Boil brown rice for 20 minutes)
  • Drain rice into sieve. Put about 1 inch of hot water into pot. Place sieve (with rice) on pot.
  • Bring water to boil. Place lid on top of sieve, reduce heat, and steam rice for 10 minutes. Make sure water does not boil away - add more if needed. (Steam brown rice for 20 minutes.)
  • Serve or keep hot over steam.

The boiling gets the rice cooking quickly. The steaming finishes it off.

You need a medium to large pot and a large sieve that fits it, so that the sieve spans the top of the pot and the bottom of the sieve sits at least 2 inches from the bottom of the pot.

For quantities, 1 cup of raw long-grained rice equals about 3 cups cooked. I usually cook up about 1 to 1 1/2 cups rice and have leftovers for the next day. For long-grained brown rice, the method is the same, but the times are doubled.

If the rice is done and you are not ready to serve it, keep it over steam until you are. Steaming is also a great way to reheat leftovers.

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