Boiling times

How long to boil or simmer vegetables, eggs, rice, pasta and more. Times start when the water comes back to the boil after the food goes in.

Vegetables

Vegetables: boiling times
Food	Time	Heat	How
Asparagus	3–5 min	in boiling salted water	Drain and serve straight away, or cool in iced water.
Beetroot (beets) Whole	30–45 min	simmering, covered with water	Small beetroot take about 30 minutes, large ones up to an hour.
Broad beans (fava beans)	3–5 min	in boiling salted water	Frozen beans take 3–4 minutes.
Broccoli	3–4 min	in boiling salted water	Drain well; it holds water.
Tenderstem broccoli (broccolini)	2–3 min	in boiling salted water	–
Brussels sprouts Whole	6–8 min	in boiling salted water	Halved sprouts take 4–5 minutes.
Butternut squash Cubes	12–15 min	simmering in salted water	For mash or soup.
Pumpkin	10–15 min	simmering in salted water	Drain well before mashing or blending.
Cabbage (green and savoy) Shredded	4–6 min	in boiling salted water	Drain very well.
Carrots Sliced or batons	5–8 min	in boiling salted water	Whole baby carrots take 8–10 minutes.
Cauliflower Florets	5–7 min	in boiling salted water	Drain well and let it steam dry.
Celeriac	12–15 min	simmering in salted water	For mash, often with potatoes.
Corn on the cob	4–6 min	in boiling unsalted water	Salt toughens the kernels; season afterwards. Frozen cobs take 8–10 minutes.
Green beans	4–6 min	in boiling salted water	Fine beans take 3–4 minutes.
Runner beans	4–6 min	in boiling salted water	–
Kale and cavolo nero	3–5 min	in boiling salted water	Drain and squeeze out the water.
Leeks Sliced	5–7 min	simmering in salted water	Drain very well.
Mangetout and sugar snap peas	2–3 min	in boiling salted water	–
Parsnips Chunks	8–10 min	simmering in salted water	Chunks for mash take 15–20 minutes.
Peas	2–3 min	in boiling salted water	Frozen peas; petits pois take 2 minutes. Fresh peas take 3–5 minutes.
Sweet potatoes Cubes	10–12 min	simmering in salted water	Peeled 3 cm cubes, for mash.
Spinach	1–2 min	in boiling salted water	Drain and squeeze out the water.
Swede (rutabaga)	15–20 min	simmering in salted water	Drain well and mash; it’s good half and half with carrot.
Turnips	10–15 min	simmering in salted water	–
Pak choi (bok choy)	2–3 min	in boiling salted water	–
Globe artichokes	25–40 min	simmering in salted water with lemon	Weigh them down with a plate; small ones take 20 minutes.
Jerusalem artichokes	10–15 min	simmering in salted water with a squeeze of lemon	For mash or soup.
Edamame beans	4–5 min	in boiling salted water	Drain and sprinkle with flaky salt.
Frozen mixed vegetables and sweetcorn	3–5 min	in boiling salted water	–

Potatoes

Potatoes: boiling times
Food	Time	Heat	How
Roast potatoes Parboil first	8–10 min	from cold salted water, once boiling	Parboil, drain, steam dry for 3 minutes and shake to rough up the edges.
Boiled and mashed potatoes	15–20 min	from cold salted water, once boiling	Bring to the boil, then simmer.
New potatoes	15–20 min	from cold salted water, once boiling	Toss with butter and mint or chives.

Beef

Beef: boiling times
Food	Time	Heat	How
Beef mince (ground beef) In a sauce	30 min to 1 h	simmering gently in the sauce	Bolognese, chilli or cottage pie filling. The longer it goes, the better it gets; 2 hours is not too long for a ragù.
Meatballs In a sauce	20–25 min	simmering in a tomato sauce	Raw or browned meatballs, covered.

Pork, bacon and sausages

Pork, bacon and sausages: boiling times
Food	Time	Heat	How
Gammon joint	1 h 25 min	simmering, covered with water or cider	20 minutes per 450 g plus 20, then glaze in the oven.

Fish and seafood

Fish and seafood: boiling times
Food	Time	Heat	How
Prawns (shrimp)	2–3 min	in boiling salted water	Raw; frozen raw prawns take 3–4 minutes. Drain once they float and turn pink.
Lobster and crab	12–15 min	in well-salted boiling water	For 500–750 g; add 5 minutes for each extra 500 g. A 1 kg crab takes about 15 minutes.

Eggs, cheese and tofu

Eggs, cheese and tofu: boiling times
Food	Time	Heat	How
Eggs Soft-boiled (runny)	6 min	in simmering water	Set white, runny yolk for dipping soldiers. Medium eggs: 5 minutes.
Eggs Jammy	7–8 min	in simmering water	Set white, jammy yolk; for salads and ramen.
Eggs Hard-boiled	9–10 min	in simmering water	Firm yolk. Cool in cold water before peeling.

Rice, pasta and grains

Rice, pasta and grains: boiling times
Food	Time	Heat	How
Rice White, boiled	10–12 min	in plenty of boiling salted water	White basmati or long grain; drain like pasta.
Rice White, absorption	10–12 min	covered, on the lowest heat	White rice by absorption: bring to the boil with the measured water, cover tightly, then 10 minutes off the heat with the lid on.
Rice Brown	25–30 min	in plenty of boiling salted water	Brown rice; drain.
Pasta Dried	8–12 min	in plenty of boiling salted water	Dried pasta; check the pack. Spaghetti about 10, penne 10–12, macaroni 8.
Pasta Fresh	2–4 min	in plenty of boiling salted water	Fresh pasta and filled pasta like ravioli. Gnocchi is done when it floats, about 2 minutes.
Noodles Egg noodles	4–5 min	in boiling water	Dried egg noodles; fresh ones take 1–2 minutes.
Noodles Rice noodles	3–4 min	off the heat in just-boiled water	Thin rice noodles, soaked; wide ones take 6–8 minutes.
Noodles Soba	5–6 min	in boiling water	Dried soba; dried udon take 8–10 minutes.
Couscous, quinoa and grains Couscous	5 min	off the heat, covered	Couscous: pour over 1¼ times its volume of boiling stock, cover, then fluff with a fork.
Couscous, quinoa and grains Quinoa	12–15 min	simmering, covered	Quinoa in twice its volume of water; rest 5 minutes covered.
Couscous, quinoa and grains Giant couscous	6–8 min	in boiling salted water	Giant (pearl) couscous and orzo; drain.
Couscous, quinoa and grains Bulgur	10–15 min	simmering, covered	Bulgur wheat in twice its volume of water.
Couscous, quinoa and grains Pearl barley	25–30 min	simmering in plenty of water	Pearl barley.
Lentils, chickpeas and dried beans Red lentils	15–20 min	simmering	Red lentils, until they collapse (for dal and soup).
Lentils, chickpeas and dried beans Green or Puy lentils	20–25 min	simmering	Green, brown or Puy lentils, until tender but holding their shape.
Lentils, chickpeas and dried beans Soaked beans	1–1½ hours	simmering, after soaking	Chickpeas and most beans; kidney beans boil hard for 10 minutes first.

Tips

Use plenty of salted water for green vegetables and pasta, and keep it at a rolling boil.
Root vegetables and potatoes go into cold water and are brought to the boil, so they cook evenly. Green vegetables go into water that’s already boiling.
Test with the tip of a knife: it should slide in with a little resistance for most vegetables, and easily for potatoes you’re mashing.
Drain green vegetables straight away, or cool them in iced water if you’re cooking them ahead.

Questions

How long to boil broccoli?

3–4 min in boiling salted water. Drain well; it holds water.

How long to boil eggs?

Soft-boiled (runny): 6 min in simmering water. Set white, runny yolk for dipping soldiers. Medium eggs: 5 minutes. Jammy: 7–8 min in simmering water. Set white, jammy yolk; for salads and ramen. Hard-boiled: 9–10 min in simmering water. Firm yolk. Cool in cold water before peeling.

How long to boil carrots?

Sliced or batons: 5–8 min in boiling salted water. Whole baby carrots take 8–10 minutes.

How long to boil rice?

White, boiled: 10–12 min in plenty of boiling salted water. White basmati or long grain; drain like pasta. White, absorption: 10–12 min covered, on the lowest heat. White rice by absorption: bring to the boil with the measured water, cover tightly, then 10 minutes off the heat with the lid on. Brown: 25–30 min in plenty of boiling salted water. Brown rice; drain.

How long to boil prawns?

2–3 min in boiling salted water. Raw; frozen raw prawns take 3–4 minutes. Drain once they float and turn pink.

How long to boil corn on the cob?

4–6 min in boiling unsalted water. Salt toughens the kernels; season afterwards. Frozen cobs take 8–10 minutes.

Times are a guide for typical home portions: ovens, air fryers, microwaves and the size of what you’re cooking all vary. Check meat, poultry and fish with a thermometer before serving. Safe temperatures follow USDA and UK Food Standards Agency guidance, last checked 11 November 2026.