How to Cook Plain Boiled Rice | Chinese Style Cooking Recipe

How to Cook Plain Boiled Rice | Chinese Style Cooking Recipe

Welcome to Xiao’s Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.

300g Rice
1 Litre Water
1 Tsp White Vinegar

1. Wash rice in a bowl with cold water and then discard the water
2. Rinse the rice several times until the water runs clear
3. Place the rice in a saucepan, add vinegar and a litre of cold water, place onto the cooker
4. Turn on the heat to high, bring to the boil
5. Once reaches to the boiling point, leave to boil on medium heat for 2 minutes – stir once to avoid sticking
6. Take a grain of rice to test by squeeze with your fingers, it should be little soft outside but still hard in the middle
7. Tip most of the liquid out so you are not able to see water above the rice level– this is important
8. Cover the pan and cook on the lowest heat for 10 minutes – do not remove the lid or stir during this
9. Remove the lid after 10 minutes and turn off the heat, stir and fluff the rice
10. Place into a dish and ready to serve

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What do you think?


  1. Thank you so much. I perfected this on my first try and enjoyed it thoroughly. I’m trying to start learning how to cook and I’m starting simple ?

  2. I measures water using my knuckles as scale…if water from tice surface reachers ur second knuckle then water is enough to cook whole quantity of rice ….

  3. This method is somewhat complicated, in India we cook rice in simpler ways. You can just drain out the water after the rice is done to your preference… keep checking. No need for vinegar and half cooking and draining and keep simmering, etc.
    In India, we even use the pressure cooker to cook the rice, but in that method, it's more starchy and less fluffy. Of course, in India you get much better rice varieties. Some of them are long grained and fragrant and cook in very little time….basmati, jeera rice, govind bhog, etc.