Boiled rice (for Chinese, Indian and Thai cuisines)

Boiled rice seems to be cooked by everybody from north to south and from east to west. It is rather substantial and can be used as a complete second dish. You can serve pork, chicken, lamb or beef to it. Vegetarians can take it with vegetables or some light sauces.  

List of required products:

  • water — 2.5 cups;
  • long grain rice — 2 cups;
  • water — 1 glass;
  • medium onion — 1 item;
  • vegetable oil — 1 tbsp;
  • sugar — 1 tsp;
  • rice vinegar — 1 tsp.;
  • salt — 1 tbsp;
  • medium spicy pepper — 2 items;

Begin to cook


  1. Rice has to be put into a colander and rinsed thoroughly under cold running water. Dry it inside a colander.
  2. Put the rice into a saucepan with a thick bottom, pour inside some water, put on a strong fire and bring to a boiling condition, stirring occasionally. Reduce the heat to a minimum and cook under the lid for 20 minutes. Do not pour the rice. All the necessary tastes it will receive from those dishes with which it is served.
  3. Remove the rice from heat, open the lid to leave the steam. Immediately close it and leave the rice for 10 minutes.
  4. Unflavored rice can be served with a spicy and hot dressing. To do this, wash the peppers, peel them and cut them into thin semicircles. Boil water, add peppers, press them with the help of a smaller than the saucepan diameter lid to the bottom and cook on low heat for 1 hour. Beat the peppers together with the broth in the blender, adding salt and sugar.
  5. Onion is peeled, ground and fried in warmed vegetable oil. As a rule, for this purpose you will need for about 2 minutes. Add the puree of pepper into the pan, mix and cook for 30 seconds. Remove from heat, pour the vinegar inside.
  6. Gently stir the rice with a wooden spoon, spread on bowls and serve with a hot dressing.

Boiled rice (for Chinese, Indian and Thai cuisines)

Boiled rice (for Chinese, Indian and Thai cuisines)