Cooking times: pasta, rice and vegetables
Al dente pasta, perfect rice, steamed vegetables: the reference cooking times so you stop guessing.
Pasta (in salted boiling water)
| Pasta | Time (al dente) |
|---|---|
| Spaghetti, linguine | 8-10 min |
| Short pasta (penne, fusilli) | 10-12 min |
| Fresh pasta | 2-4 min |
| Lasagne sheets to pre-boil | 8-10 min |
Taste 1 to 2 minutes before the time printed on the box: "al dente" (firm to the bite) is lost within a few dozen seconds.
Rice and grains
| Grain | Water : grain ratio | Cooking time |
|---|---|---|
| White rice | 2 : 1 | 15-18 min |
| Basmati rice | 1.5 : 1 | 12-15 min |
| Brown rice | 2.5 : 1 | 35-40 min |
| Quinoa | 2 : 1 | 15 min |
| Couscous | 1 : 1 | 5 min, off heat, covered |
Steamed vegetables
| Vegetable | Time |
|---|---|
| Broccoli, cauliflower (florets) | 5-7 min |
| Carrots (sliced) | 8-10 min |
| Potatoes (chunks) | 15-20 min |
| Green beans | 6-8 min |
| Spinach | 2-3 min |
Steaming vs. boiling
Steaming preserves vitamins and flavour better than boiling in a large volume of water, where some water-soluble nutrients dissolve into the cooking water.
Legumes (soaked, then boiled)
| Legume | Soaking time | Cooking time |
|---|---|---|
| Red lentils | None | 10-15 min |
| Green/brown lentils | None (or 30 min) | 20-25 min |
| Dried chickpeas | 8-12 h | 60-90 min (or 15-20 min in a pressure cooker) |
| Dried kidney beans | 8-12 h | 45-60 min |
Dried kidney beans contain a toxin (phytohaemagglutinin) that's destroyed only by a hard boil of at least 10 minutes — a gentle or short simmer isn't enough to neutralise it.
Soft, medium and hard-boiled eggs
| Style | Time (in boiling water) |
|---|---|
| Soft-boiled (runny yolk) | 3 min |
| Medium (set white, creamy yolk) | 6 min |
| Hard-boiled (firm yolk) | 9-10 min |
Lowering the egg into already-boiling water (not starting from cold) gives a more consistent result every time.
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