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How to Boil Rice ~ Oma's easy way!

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Boiled and steamed rice served with goulash

"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. It's the way I've made it for decades. Check below for an even easier way that I use now!)

How to Boil Rice, Oma's Easy Way


  • 1 cup long-grain rice
  • about ¾ 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.
  • Makes 3 - 4 servings

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.

Mushroom Gravy?

Want to make this absolutely wunderbar mushroom gravy to go along with the rice? Check it out here! Use the recipe near the bottom of that page ... the one with the onions as well.

This is the Galloping Gourmet Rice

Many years ago, as a young wife, I was watching the Galloping Gourmet on TV. The boil/steam method is what he was showing AND it's been the only way I've made my rice since then. That's over 40 years ago! When something is this easy and good, why change it!

Oma says,

For quantities, 1 cup of raw long-grained rice equals about 3 cups cooked. I usually cook up about 1 to 1½ 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.

Want an even EASIER Rice Method?

Yes, there really is an even easier, and dare I say it, better way to make rice. Take a look at these wonderfully cook grains ...

Pressure cooked rice and flatladen with red cabbage ... made just like Oma

Doesn't it look absolutely PERFECT? That's what hubby says as well. Want to know how to make it like this? Click right here!!!!

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Want nutritional information for a recipe?

Copy and paste the ingredient list and the number of servings into Calorie Count

It will give you an approximate calculation.

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Need help doing conversions between cups and grams or any such thing?

Use this site to give you all the different conversions for the different types of ingredients. 

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Check out Oma's e-Cookbooks
Oma's Summer Salads eCookbook
Oma's Oktoberfest eCookbook
Top 10 Instant Pot Pressure Cooker Recipes eCookbook
Oma's Easter Feast eCookbook
Quick Fix Soup eCookbook
Oma's Christmas Baking eCookbook
Oma's German Meat Recipes eCookbook

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Easy way to make perfect rice

Words to the Wise

"A stone is heavy and sand is weighty, but the resentment caused by a fool is even heavier."

Proverbs 27:3 (NLT)