How To Cook Perfect Fluffy Rice | Jamie Oliver

This quick & simple rice recipe is so easy guys. No need for a rice cooker – just a mug, a pan and boiled water. I’ll show you the basic absorption method then give you some great ideas for flavoured rice to go with loads of different dishes.

Let me know how you do your rice in the comments box below and check out these other great videos on Food Tube for incredible dishes using rice:

Fish Tikka Curry | Kerryann Dunlop
Turkish Chicken Kebab | Aaron Craze
Chilli Con Carnage | DJ BBQ

Plus the fantastic winner of the Food Tube Search for a Star with Uncle Ben’s:
Stuffed Steak & Rock n’ Roll Chimichurri | Felicitas Pizzaro

Delightful Cinnamon Fancies | KINGS AND CROWS |

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  1. I am Iranian and rice is the national diet of half the world. These instructions are totally inadequate. I know over 100 different type of rices dishes. Rice is delicate to cook and you can ruin it very easily.

    There are few types of cooking methods of rice:
    1. Boil it as above and you it will fill you up but leaves no after taste and satisfaction. But it is okay.
    2. Italian style Risotto where you fry the rice and the add water and it instantly absorbs it. I hardly make it and it tastes like pasta.
    3. Chinese fried rice, which is the same as above but is more sticky and softer.

    The two type of Iranian rices are Katte and Chelo or Polo.
    Kate is made as in this video. It is boiled in the water and the rice absorbs the water completely and Chelo is boiled first and the steamed. I share with you the best method to make rice and try it and see if you like it better than this:

    1. Get the best Basmati rice. Tilda for example. They are not all the same. If you pay more you get much better quality rice and the volume of rice after cooking is significant.

    2. Measure 1 cup per person.

    3. Wash the rice first. Rince it gently under the cold water and drain out several time until the starch has nearly gone. It is the starch that makes it sticky. Some people like mushy rice, but it looks and feels better when
    it separated.

    4. Place the rice in a bowl, fill it with cold water with 1 cm water above it and 1 tbs salt per cup and leave it aside for at least 4 hours or preferably over night. If you are in a hurry try warm water for 20 min at least. Soaking makes the rice absorb water and becomes softer and quicker to cook. So the rice cooks evenly. Otherwise it will take 8 min to cook and the outside overcooks and then it will stick.

    5. Get the largest pan you have. I has to be at least twice the volume of the rice you are cooking. Otherwise the steam does not circulate and the rice does not cook evenly. You end up with burnt rice at the bottom, mush in the middle and fluffy on top.

    6. Pour in the soaking water in the pan and fill the pan 3/4 (leave some room for mixing). When the water is boiling add in the rice. Add couple of spoons of oil and wait for it to boil. Do not play around with it too much just make sure the rice is not sticking at the bottom.

    7. Have a large strainer in the sink ready.

    8. Once the water is boiled (in 3 min) lower the heat and start checking the rice. Take one out and break it. If you see the inside is still white then let it cook. As soon as the white inside is gone it is ready to drain. Gently pour the rice into the strainer and pour cold water over it to stop it cooking. At the point the rice is almost cooked but it need to be steam to make it grow and cook fully.

    9. Place the pan you just boiled the water in on high heat and pour enough oil to cover the base and let it heat up. It is important to make the base be very hot before you put the rice in, otherwise the rice will stick to the base.

    10. Once the base is hot and sizzling, gently put the rice in with a very large spatula starting in the middle like a hill. Do not spread it around and do not push the rice. Make sure there is as much gap between the rice as possible.

    11. When the rice is poured in, push the handle of a wooden spoon vertically in to make several holes so the steam and circulate.

    12. Put few knobs of butter on top or pour 2 spoon of veg oil per cup of rice you started with, and pour 1/4 cup of water around the rice to produce more steam. Be careful not to overdo it.

    13. This is important. Take a heavy plate, larger than the lid and place a clean towel on top of the pan, place the plate on top and wrap the towel around it. This regulates the steam and stop the steam dripping back on the rice, which make is soggy and spoils the texture. You have a evenly cooked rice this way.

    14 leave the heat on medium for 15 min and do not take the lid off. This makes the rice come up to the right temperature and makes the base crispy.

    15. After 15 min lower the heat to minimum and let it cook for further 30 min. This makes the rice grow to its maximum size and texture.

    16 When it is done, place it in the sink and run some cold water under it. This make the rice lift off the base and separate. But no longer that 30 seconds.

    17. Now get a large serving dish and slowly scoop out the rice and spread it around the dish and do not press it. It must cool and stop cooking.

    18. You notice that the base has become crispy. This is a delicacy and you can learn to appreciate it. Place it in a separate dish and serve it. However, if you do not like that, cut a large potato in half a cm think slices, like a large coin and place them on the oil at stage 10 and cover the entire base as best as you can. The pour the rice in. There are many variation of these. You can use pita break (the round version), or egg and yogurt for very think version. If you do not like it at all, then cook it only for 30 min in total. The more you cook it the crispier the base.

    I know it look complicate but once you get the hang of it, you won't look back.

  2. You are to soak the rice for 30 minutes before cooking in a pan. Its very dangerous to cook rice without soaking it. A recent study just came out proving that the rice cooked without soaking has a dangerous level of arsenic that is usually washed away by soaking it. So please don't cook the wrong way.

  3. Ah come on! Uncle Ben's?! Try something like Royal brand or Tilda and use the 1 cup rice to 1 1/2 cup water ratio. It comes out nice and firm. And always rinse imported rice to remove the starch! Also if you want to add spices, toast them a bit in some oil. Comes out great every time.

  4. you call that a rice?! OMG :))) rice has to be cooked in a way that is not sticky. I call that sticky! Iranians are good in making rice specially we decorate the top with saffron rice. we soak the rice 2 hours before cooking it and we add salt. the salt will actually make the rice not sticky during the cooking. we boil the water and we add the rice to cook in the water like pasta till it softens a little. then a you strain the rice. then you put back the rice in the pot and you add oil or butter and then you let it to cook on low medium for 15 minutes. ofcourse there are some tricks for example adding a glass of really cold water before straining the rice because it will make the rice to grow vertically as well :))

  5. To all the people complaining he didn't wash his rice. He's using Uncle Ben's rice, which is pre-washed. You don't have to rinse Uncle Ben's rice. It's ready to cook right out of the package.

  6. "On the hob"??? Do you English have a slang term for everything? If you tell someone in the U.S. or Canada to keep something on the hob, they might slap you in the face. 🙂
    By the way, I love England; it's just that U.S. and England are separated by a common language.

  7. I never have any luck cooling rice. I followed these instructions, and the rice still turned out sticky and gloopy – it's annoying me now.

  8. So did you let it boil for 8-9 minutes straight? cuz I've always thought when it comes to a boil you turn the fire down & let it simmer for a time.

  9. Please remove this video or make an updated version of it

    I just followed the steps and all the rice got burn on the pan , now my pan is ruined!
    Not to mention the rice ruined!

  10. In Indonesia, turmeric rice is usually cooked with coconut milk and pandan leaves.
    Also, we don't use that much turmeric for that little amount of rice. Turmeric is just for colouring. It'll taste bitter if you put it too much.

  11. the only thing wrong with this video was the weird choice of background music. everything else was perfect and enjoyable to watch

  12. you are the BEST.
    i've watched some Weird recipes , non made sense.

    your method is very EASY. 1 Rice + 2 Water. that's it.


  13. and if you like creamy rice you should use baldo rice from Mediterranean area and put more water to it and at the end butter if you wish.

  14. How is that rice he cooks in the first place is "nutty"??, it's plain basmati rice boiled with water and salt….. No sure how the"nutty" flavour has been achieved, my opinion at least

  15. This only works with Basmati rice – long-grain Patna rice needs 1 cup of rice to 1 and a half cups of water and takes 20 minutes. I usually heat up the rice in a little oil, add salt and the water and leave it covered in the oven for 20 minutes.

  16. Is that a pan ? It looks more like a pot to me. What it is made of ?
    I think the vessel's material in which he cooks the rice matter as well right ?